Description
This Blackberry Compote French Toast recipe combines fluffy brioche slices soaked in a spiced custard and pan-fried to golden perfection, topped with a luscious homemade blackberry compote. The vibrant compote, infused with lemon and cinnamon, adds a delightful tartness that pairs beautifully with the sweet, creamy French toast. Perfect for a special breakfast or brunch, this dish is garnished with fresh mint, powdered sugar, and served with whipped cream or Greek yogurt and maple syrup for extra indulgence.
Ingredients
Scale
Blackberry Compote
- 4 cups fresh blackberries, divided
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
French Toast
- 8 slices of brioche bread, about 1-inch thick
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
To Serve
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish
- Whipped cream or Greek yogurt, for serving
- Maple syrup, for drizzling
Instructions
- Prepare the Blackberry Compote: In a medium saucepan, combine 3 cups of the fresh blackberries, granulated sugar, and water. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- Simmer the Compote: Let the blackberry mixture simmer for 10-15 minutes, or until the blackberries have broken down and the compote has thickened slightly.
- Finish the Compote: Remove the saucepan from heat and stir in the remaining 1 cup of fresh blackberries, lemon juice, lemon zest, and ground cinnamon. Allow the compote to cool slightly before serving or storing.
- Mix the Custard: In a large, shallow dish, whisk together the eggs, whole milk, and heavy cream. Add the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until the mixture is well combined.
- Prepare the Bread: Lay out the brioche bread slices on a flat surface.
- Heat the Skillet: Melt about 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat.
- Soak the Bread: Dip each slice of brioche bread into the custard mixture, coating both sides evenly. Let soak for about 15-20 seconds per side to absorb the custard fully.
- Cook the French Toast: Carefully place the soaked bread slices into the hot skillet, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and the internal temperature reaches 160°F.
- Repeat Cooking: Add the remaining butter to the skillet as necessary and repeat the soaking and cooking process with the remaining bread slices until all are cooked.
- Keep Warm: Place the cooked French toast slices on a baking sheet in a single layer and keep warm in a preheated oven at 200°F until ready to serve.
- Plate the French Toast: Arrange the cooked French toast slices on serving plates.
- Add the Compote: Generously spoon the warm blackberry compote over the French toast slices.
- Garnish and Serve: Dust the French toast with powdered sugar, garnish with fresh mint leaves, and serve immediately with whipped cream or Greek yogurt and a drizzle of maple syrup if desired.
Notes
- Use brioche bread for rich, tender French toast, but challah or thick white bread can be substitutions.
- For a thicker compote, simmer a bit longer until desired consistency is reached.
- Adjust sweetness in custard or compote according to taste preferences.
- Let bread soak fully but not too long to avoid sogginess.
- Keep cooked French toast warm in a low oven to maintain texture for serving multiple batches.
