French Toast with Berry Compote
Thick slices of bread soaked in a vanilla-egg custard, pan-fried until golden, and topped with a quick homemade berry compote. A classic breakfast that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 4 slices bread
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup mixed berries
- 2 tablespoons sugar
Instructions
- 1
In a shallow bowl, whisk the 2 eggs, 1/2 cup milk, and 1 teaspoon vanilla until smooth. Dip each bread slice in the mixture, letting it soak for about 20 seconds per side until saturated but not falling apart.
- 2
Heat a large nonstick skillet over medium heat and add a little butter or oil. Cook the soaked bread in batches, about 2-3 minutes per side, until golden brown and cooked through. Keep warm.
- 3
In a small saucepan, combine the 1 cup berries and 2 tablespoons sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 5 minutes. Mash lightly with a fork if you prefer a smoother compote.
- 4
Serve the French toast topped with the warm berry compote. Add a dollop of whipped cream or a sprinkle of powdered sugar if you like.
Tools you’ll need
- shallow bowl
- nonstick skillet
- small saucepan
- spatula
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