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Baked French Toast (with Berry Compote)
HEAVENLY LEMON CHEESECAKE ON A GINGER CRUST
Blueberry Streusel Tea Bread
Blueberry Pudding Cake
Blueberry Cream Cheese Pie
Maine Blueberry Cake

Baked French Toast (with Berry Compote)

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Serves 6 - 8

Ingredients

Berry Compote
2 cups blueberries
1 cup blackberries
¼ cup maple syrup
1 tablespoon honey
1 teaspoon pure vanilla extract

French Toast
3 eggs
1 cup whole milk
½ cup half-and-half
1/4 cup maple syrup
2 teaspoons cinnamon
Pinch of nutmeg
Pinch of salt
Eight 1-inch-thick slices brioche bread

Directions

Preheat the oven to 325°F.
Line a baking sheet with parchment paper.
Make the berry compote: In a medium pot, mix the blueberries and blackberries with the maple syrup, honey and vanilla extract to combine. Bring to a simmer over medium heat and cook until the mixture is syrupy but the berries are still mostly whole, 6 to 9 minutes.
Make the French toast custard: In a large, shallow dish, whisk the eggs with the milk, half-and-half, maple syrup, cinnamon, nutmeg and salt to combine.
Dip each bread slice into the custard for 4 to 5 seconds per side, allowing it to soak up some of the liquid.
Transfer the dipped slices to the prepared baking sheet.
When all the bread slices have been dipped, pour the remaining custard over the slices of bread.
Top each slice with 3 tablespoons of the berry mixture.
Bake until the berry mixture is bubbly and the French toast is slightly crisp around the edges, 15 to 17 minutes.
Cool slightly before serving.
Serve with additional berries, if desired.

The Cook: Dave Ferguson Keywords: French toast, breakfast, berries
Category: Breakfast
Cookbooks: All
Recipe #937 was added on July 02, 2015 by deebeeeff and last updated on November 23, 2021.

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