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

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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.

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Questions

What should Sourdough French Toast with Berry Compote look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and crispy on the outside.

What can I use instead of maple syrup in Sourdough French Toast with Berry Compote?

The entry for Sourdough French Toast with Berry Compote calls for 1/2 cup maple syrup, warmed. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Sourdough French Toast with Berry Compote vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, 4 tbsp unsalted butter and 4 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Sourdough French Toast with Berry Compote contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Sourdough French Toast with Berry Compote?

Refrigerate what is left of Sourdough French Toast with Berry Compote within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Strawberry Milkshake drink
Quinoa Pilaf side
Iced Brown Sugar Oat Milk Shaken Espresso drink

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