Sourdough French Toast with Berry Compote

Name: Sourdough French Toast with Berry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices sourdough bread, sliced 1-inch thick; 4 large eggs; 1 cup whole milk; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp salt; 4 tbsp unsalted butter; 2 cups mixed berries (strawberries, blueberries, raspberries), strawberries sliced; 2 tbsp granulated sugar; 1 tsp lemon juice; 1/2 cup maple syrup, warmed; 2 tbsp powdered sugar, for dusting

Thick slices of tangy sourdough bread soaked in a vanilla-cinnamon custard, grilled to golden perfection, and topped with a homemade mixed berry compote and maple syrup.

35 minEasyServes 4420 cal/serving

AmericanBreakfastStovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

8 slices sourdough bread, sliced 1-inch thick
4 large eggs
1 cup whole milk
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
4 tbsp unsalted butter
2 cups mixed berries (strawberries, blueberries, raspberries), strawberries sliced
2 tbsp granulated sugar
1 tsp lemon juice
1/2 cup maple syrup, warmed
2 tbsp powdered sugar, for dusting

Instructions

1

First, make the berry compote: In a medium saucepan, combine 2 cups strawberries sliced mixed berries (strawberries, blueberries, raspberries), 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8-10 minutes. Remove from heat and set aside.
2

In a shallow dish, whisk together 4 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/8 tsp salt until well combined.
3

Dip each slice of 8 slices sliced 1-inch thick sourdough bread into the egg mixture, allowing it to soak for about 30 seconds on each side. Make sure the bread is well-coated but not soggy.
4

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of 4 tbsp unsalted butter and allow it to melt and coat the surface.
5

Cook the soaked bread slices for 3-4 minutes on each side, until golden brown and crispy on the outside. Work in batches, adding more butter as needed between batches.
6

Serve the French toast hot, topped with the warm berry compote, a drizzle of 1/2 cup warmed maple syrup, and a dusting of 2 tbsp for dusting powdered sugar.

Questions

Can I make Sourdough French Toast with Berry Compote dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 4 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Sourdough French Toast with Berry Compote gluten-free?

Yes. The gluten in this entry is 8 slices sourdough bread, sliced 1-inch thick. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sourdough French Toast with Berry Compote keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sourdough French Toast with Berry Compote?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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