French toast with berry compote
Updated: May 15
Hi everyone! I’m so excited to share this recipe with you – It’s the perfect start to the weekend, or a lazy Sunday morning, and is an absolute treat to make for yourself and others. It’s actually surprisingly simple, and does not involve stacks of ingredients, so it’s perfect for making the morning after a big night out. This works really well as a simple dessert also, but may be a bit filling, so its up to you how much you want to make.
I’ve chosen to slice the toast into fingers for presentation purposes, but you could easily save yourself a bit of time and just plate up the toast as normal with the compote and yoghurt. Similarly, you can use whatever topping you like: peanut butter and banana would be great, and you can swap out the berries I’ve chosen for other ones that you prefer.
Ingredients (serves 2):
1 tsp cinnamon
4 thick slices of white bread
Large knob of butter
Dollop of Greek yoghurt
Zest of 1 orange
1 tbsp Icing sugar
For the Compote:
100g fresh/frozen raspberries
100g fresh/frozen blackberries
drizzle of honey
30g caster sugar
Beat the eggs into a large bowl, and mix in the cinnamon, and a small pinch of salt.
Dunk the slices of bread into the mixture, and coat thoroughly. Leave for 2-3 mins to soak up the egg mixture.
Heat a saucepan over a medium heat. Add in the berries, the juice and zest of the 1/3 lemon, honey, a pinch of black pepper and the caster sugar. A splash of water here usually helps also. Cook until thick and syrupy, then remove from the heat. This depends on whether you are using frozen or fresh berries: frozen may take up to 10 minutes, fresh will take less, maybe 5.
While the bread is soaking and the berries are thickening, in a large frying pan, melt the butter over a medium/low heat. Once melted, add the bread into the pan, and fry until golden brown, usually 5-10 mins, cooking both sides evenly. You can increase the heat if you want more colour on the toast, just be careful not to let it burn.
Mix the yoghurt and vanilla paste together.
Once cooked, slice the toast into thick fingers (3 or 4 slices per piece). On a large plate/bowl, arrange the fingers in a tower. Place 2 fingers parallel to each other, then place the other 2 on top at 90 degrees, like a Jenga tower. Repeat until you are out of fingers. Spoon the compote over the top, and place a dollop of yoghurt mixture on top of the stack. Sprinkle over the icing sugar and orange zest, and serve.
I loved making this one, and my housemates were very appreciative also. Give it a go and tag me (@OTCooks_Eats). Hope you’re enjoying the week of new recipes, and stay tuned for tomorrow’s recipe!