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Maple Cinnamon French Toast with Berry Compote

Maple Cinnamon French Toast with Berry Compote

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
420
Chef's Note

For the best texture, use day-old bread as it absorbs the custard mixture better without becoming too soggy. If you only have fresh bread, you can lightly toast it before soaking to achieve a similar effect. The berry compote can be made a day ahead and gently reheated before serving.

Tags
breakfast
french toast
berries
maple
cinnamon
sweet
brunch
vegetarian
Ingredients

  • 8 slices thick-cut bread (brioche or challah)

  • 4 large eggs

  • 1 cup milk

  • 2 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 3 tablespoons unsalted butter

  • 3 cups mixed berries (strawberries, blueberries, raspberries)

  • 3 tablespoons granulated sugar

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon zest

  • 1/4 cup pure maple syrup (for serving)

  • 2 tablespoons powdered sugar (for garnish)

Instructions
  • 1

    Start by preparing the berry compote. In a medium saucepan, combine 3 cups of mixed berries, 3 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and 1/2 teaspoon of lemon zest.

  • 2

    Cook the berry mixture over medium heat for about 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and set aside.

  • 3

    In a large, shallow bowl, whisk together 4 large eggs, 1 cup of milk, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt until well combined.

  • 4

    Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt.

  • 5

    Dip each slice of bread into the egg mixture, allowing it to soak for about 30 seconds on each side, ensuring it's well coated but not soggy.

  • 6

    Place 2-3 slices of the soaked bread onto the heated skillet and cook for 2-3 minutes on each side until golden brown and crispy on the edges.

  • 7

    Repeat with the remaining slices, adding 1 tablespoon of butter to the pan for each new batch.

  • 8

    Serve the French toast hot, topped with warm berry compote, a drizzle of maple syrup, and a light dusting of powdered sugar.

Nutrition Information (per serving)
420
Calories
12g
Protein
65g
Carbs
14g
Fat
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