French Toast with Raspberry Compote is all the sweet deliciousness of French toast with a lovely sprinkling of sugar along with the slightly tart, very fruity raspberry element that helps you feel like your breakfast is marginally healthy but still feels super decadent.
Thankfully this recipe is pretty easy to make. We thought compote sounded like a complicated thing to make but it really is as easy as throwing a few ingredients in a saucepan and cooking for a short time. That’s it!
This berry french toast recipe is perfect for a brunch treat at the weekends when you have a little more time than a simple toast-on-the-run situation. This is a dish to savour.
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What is in French Toast with Raspberry Compote?
The french toast recipe is a combination of egg, milk, vanilla extract, sugar, and ground cinnamon. You simply dip the slices of bread in the mixture then fry in butter and oil in a frying pan.
The raspberry compote is just 3 ingredients plus water. You need raspberries, sugar, and lemon juice. Add a dash of water and boil it all together so the cooked fruit reduces into a delicious compote texture.
A compote is different from a jam in that it has more movement to it. But it’s not as saucy as a coulis.
What does this brunch dish taste like?
If you have ever wondered what to put on French toast then this is the recipe for you. The raspberry flavour is so popular with so many people it’s well worth a try if you have guests joining you.
How to make French Toast
French toast is a great way to use up stale bread. But fresh bread is fine just be careful that it might disintegrate easily in the egg mixture if left too long in it.
To make french toast you whisk together egg, milk, vanilla, sugar, and cinnamon. Ideally this is in a wide, shallow dish with enough room for a slice of bread to fit in. You get the pan of butter and oil ready first. The oil helps stop the butter burning. You quickly dip both sides of a slice of bread in the egg mixture then immediately fry it.
That’s all you need to do for tasty french toast!
How to make compote
To make the berry compote you just combine the fruit with sugar, lemon juice and water and allow it to boil gently for about 10 minutes until thickened. You can use either fresh or frozen berries to make a compote.
When is the best time to serve French Toast?
This French Toast with Raspberry compote recipe works all year round but is particularly nice when you have overnight guests and you want to serve a nice breakfast. Or if you have a bit of time to make a tasty brunch recipe, this is worth a little prep time.
In Brazil and Portugal, French toast (known as rabanadas) is served at Christmas.
Can you make this recipe with other berries?
Of course, this recipe would be great with blueberries, strawberries, or blackberries.
Can I make any substitutions to this french toast recipe?
For a dairy-free alternative, you could switch the milk to oat, almond, or soy milk.
Also, you can omit the vanilla extract or ground cinnamon from the french toast if you prefer. Ideally, you want to keep the sugar in for sweetness but for a more savoury dish, you could not put that in either.
Enjoy your raspberry french toast!
FRENCH TOAST WITH RASPBERRY COMPOTE (SERVES 4)
For the compote
200g Raspberries, fresh or frozen
2 Tbsp Sugar
1 Tbsp Lemon Juice
2 Tbsp Water
For the french toast
2 Large Eggs
1 Tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
1 Tbsp Caster Sugar
4 Slices of Thick White Bread
2 Tbsp Butter
Icing Sugar, for decoration (optional)
First make the compote by combining the raspberries, sugar, lemon juice and water in a small saucepan and bringing to the boil on medium heat. Gently boil for 5 minutes stirring often to stop it burning. Then turn the heat to low and allow to simmer for another 7 minutes until the compote thickens. Remove from heat and set aside.
To make the french toast whisk together the eggs, milk, vanilla extract, ground cinnamon and caster sugar. Tip into a shallow dish wide enough for the slices of bread.
Heat a large frying pan on a medium heat with the butter and oil.
Quickly dip the bread in the mixture, turning to cover both sides then add to the hot butter-oil mixture in the frying pan. Fry for a few minutes on each side until golden brown. Remove and set aside. Repeat with the rest of the bread.
Serve the french toast warm with the warmed raspberry compote and a dusting of icing sugar.
Sterilise a jar by running it through the dishwasher or boiling in a large pan of water for 10 minutes.
Store the raspberry compote in a sterilised jar for up to 5 days.
Freeze the compote for up to 2 months.
The french toast batter can be prepared and stored in the fridge for up to 24 hours, or in the freezer for up to 3 months.
Make a large batch of french toast and store between sheets of baking paper in an airtight container in the freezer for up to 3 months. To reheat place in an oven heated to 180C (fan) for about 10 minutes.