French Brioche Toast with Berry Compote and Sour Cream

0

Breakfast or dessert or a midday treat? You choose. We can eat french toast any time of the day. You can find brioche in the supermarket now – it’s not the real thing but it is an airy and light bread that makes good French toast. Serve it with a fruit compote, dust with icing sugar and a spoon of sour cream and you are ready to go. It takes minutes to  make.

Serves 4 (recipe doubles easily)

Ingredients

For the berry compote:
400g red fruits (frozen or fresh): blackcurrants, blackberries, raspberries or strawberries (or a mixture of Summer fruits)
2 tablespoons caster sugar
2 tablespoons water
1 teaspoon vanilla extract

For the french brioche toast:
4 slices brioche (or use sliced bread or challah instead)
2 eggs, whisked well with 1 tablespoon sugar and pinch of sea salt
Butter for frying

Icing sugar for dusting (optional)

Instructions

1. Heat the fruit with the caster sugar and water until the sugar melts. Turn the heat up to high and cook for a few minutes until the fruit has softened and the syrup has thickened. If the fruit is particularly sour you may need to add another tablespoon of sugar and heat until melted. Add the vanilla extract once you remove the pan from the heat.

2. Heat the butter in a small non-stick frying pan. Place the egg mixture on a plate. Gently the press the brioche slices in the egg mixture on both sides. Fry in the butter until golden on both sides (1 minute a side will do it if the pan is  hot enough). Plate with a spoon of berry compote and a spoon of sour cream. Dust with icing sugar. Repeat.

RECIPE NOTES
– Make the French toast in advance and warm in the oven until needed.

– If you don’t want to make compote, buy a good quality fruit jam and use that instead.

– Serve with crème fraîche or cottage cheese or crumbled feta cheese instead. You can make crème fraîche easily at home with our recipe, it costs less and it tastes better.

– Add fried pancetta or streaky bacon for a savoury note.

– Why not make our zesty Lime curd instead of fruit compote? Make a few jars in advance and store it in the fridge for up to 2 weeks. You can also serve the french toast with  Baked Greengages with Cumin, Basil and Lime or Plum Compote.

Image copyright foodpixies.com

YOU MAY ALSO LIKE
Blackcurrant Compote
Baked Greengages with Cumin, Basil and Lime
Plum Compote
Meringues with Raspberry and Rose Syrup
Portuguese Custard Tarts – Pastel de Nata

Crisp buttery vanilla waffles
Lime curd
Madeira Cake
Cantuccini with almonds and fruit
How to make Churros

Related Recipes and Features

Fiorentina Steak with Olive Oil, Rosemary and Pepper Sauce This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant...
Dauphinoise with Comté Serve this rich dauphinoise simply with as a main course with a green salad and a glass of white wine – anything from the Languedoc would be excellent...
Cornish Pasty Make these for your children and put their initials on each one using the leftover pastry. It's a lovely thing to do and will give them a memory that ...
Bulgur Salad with Parsley, Red Onion and Feta Cheese Bulgar has a light texture and a nutty flavour and is most often found in Middle-Eastern cooking. It is a good source of protein and fibre. Serve this...
Buttery Scones We adapted this melt-in-your-mouth scone or biscuit recipe from the The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Franc...
Mint tea Middle eastern restaurants serve mint tea with a meal as a matter of course because it is an aid to digestion. Serve it in dainty little glasses – you...
Share.

Comments are closed.

%d bloggers like this: