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Baked French toast with berry compote
Nb persons: 6
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| Everyone needs a good French-toast recipe in her arsenal. You know, one that will make houseguests praise your culinary skills but won’t leave you toiling over a hot stove top all morning. Enter our baked French toast. Pick up some fresh brioche from the store, then dip slices into creamy, lightly sweetened egg custard. Right before the baking sheet goes into the oven, top each slice with fresh blueberry-blackberry compote. Voilà--a Top Chef-worthy breakfast without all the fuss. Start to Finish: 1 hour 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 |
| ⅓ cup | maple syrup |
| 2 teaspoons | cinnamon |
| Pinch | nutmeg |
| Pinch | salt |
| Eight 1-inch-thick slices | brioche bread |
Directions
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. 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.
3. Make the French toast: In a large, shallow dish, whisk the eggs with the milk, half-and-half, maple syrup, cinnamon, nutmeg and salt to combine.
4. Dip each bread slice into the custard for 4 to 5 seconds per side, allowing it to soak up some of the liquid.
5. 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.
6. 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.
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