Sourdough French Toast with Berry Compote
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.
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
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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.
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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.
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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.
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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.
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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.
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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.