Sometimes, I have the inclination to make my family a fancy breakfast (instead of the regular scrambled or fried eggs) during the weekends when there is no need to rush. It is during these days when I make them some delicious pancakes from scratch with some fruit filling or some yummy French Toast.
Occasionally, my husband would make us French Toast or what he calls Eggy bread – he’s Brit so he’d rather call it Eggy-bread (but it’s essentially what we think of as French toast) and he really makes a good one so I know I’d be up to a challenge if I make him and the tots the more French version. So one Sunday morning during summer, I was up early and decided to make some French Toasts and use up some summer berries that were still available. This is essentially what I made. I wasn’t sure if hubby and the tots would like it at all but thankfully the verdict was good! All 8 slices of French Toasts were eaten and the berry compote perfectly mopped from the plate! I call that successful! Enjoy this for breakfast or brunch!
1/3-1/2 cup sugar*
Juice of 1 Lemon
12 oz – 1 lb fresh or frozen mixed berries*
1/3 cup honey
1/2 a cup Heavy or Double Cream (or half and half)
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
4 Tablespoons, Unsalted Butter
8 Slices of White or Brown Bread*
Confectioner’s Sugar for dusting
*Taste the fruit compote and adjust the sweetness to your preference.
*If using frozen berries, no need to thaw as you will heat it up anyway.
*I used whole wheat bread so the bread looks brown in the photo. Use what you prefer.
Combine the sugar and the lemon juice with 1/4 cup water in a saucepan. Heat until the sugar is dissolved. Stir in the fruit and bring to a boil. Reduce the heat and simmer for 10 minutes or until the fruits are softened but still retain their shape. You may have to cook a little longer if you are using frozen berries.
Strain the fruit and put the remaining liquid in a small saucepan with the honey. Bring to a boil. Stir it well and cook for about 10 minutes or until it has a syrupy consistency. Place the fruits in a bowl and pour the honey mixture over and stir being careful not to break the fruits too much.
In a large mixing bowl, whisk together the eggs, cream, and the spices. Divide the butter into about 8 little pieces (same number as the bread). Depending on how big your pan is, melt as many butter pieces as the bread slices you can accommodate on your frying pan over medium-low heat. I just do 2 at a time. Dip the bread slices in the egg and cook for about 2-3 minutes per side, or until golden on both sides. Repeat the process for the remaining bread and butter. You can place the cooked bread in the oven heated at 250F to keep it warm.
Place two slices of French toast on a plate, dust with a little confectioner’s sugar and serve with some of the fruit compote on top and on the side. Enjoy a delicious fruity breakfast all year round!
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