The CookingCliff Notes
Breakfast · American
French Toast with Berry Compote
Thick slices of brioche or challah soaked in cinnamon custard and fried in butter, with a quick warm berry compote.
By Chef Sarah · Kitchen original
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 8 slices thick bread (brioche or challah)
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Butter for cooking
- For compote: 2 cups mixed berries, 1/4 cup sugar, 1 tablespoon lemon juice
Method
- Make the compote: Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down and mixture thickens, about 10 minutes. Set aside.
- In a shallow dish, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
- Heat a large skillet or griddle over medium heat and add butter.
- Dip each bread slice in egg mixture, coating both sides, but don't oversoak.
- Cook until golden brown, about 2-3 minutes per side.
- Repeat with remaining slices, adding more butter as needed.
- Serve hot with warm berry compote, powdered sugar, and maple syrup.
- Top with whipped cream if desired.
Chef Sarah’s notes
Use bread that is a day old. Fresh bread goes soggy in the custard; slightly stale bread soaks it up and still holds together.