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)
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)
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.
– 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.
– 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
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