Triple Berry Compote French Toast

Master-level French toast using white bread. Pre-toasting the bread is the secret—keeps it from getting soggy. Double cooking (pan + oven) gets the texture right. Caramelized cinnamon sugar crust makes it look restaurant-quality. Berry compote for color. Full recipe below 👇.

INGREDIENTS:

French Toast:

∙ 8 slices white bread

∙ 3 egg yolks

∙ 1½ cups heavy cream

∙ 3 tbsp brown sugar

∙ 2 tbsp all-purpose flour

∙ 1 tbsp vanilla extract

∙ 1½ tsp cinnamon

∙ ¼ tsp kosher salt

∙ Pinch of nutmeg

∙ 3 tbsp butter

∙ 1 tbsp oil

Cinnamon Sugar Coating:

∙ 3 tbsp granulated sugar

∙ 1 tsp cinnamon

Triple Berry Compote:

∙ 1½ cups mixed berries (raspberries, blackberries, blueberries)

∙ ½ cup water

∙ ⅓ cup brown sugar

∙ 1 tsp vanilla extract

Garnish:

∙ Fresh berries

∙ Powdered sugar

∙ Mint (optional)

INSTRUCTIONS:

Prep:

1. Pre-toast bread in toaster 1-2 minutes per side until barely golden

2. Let cool completely

3. Preheat oven to 350°F, line baking sheet with parchment

Make Custard:

1. Whisk egg yolks + cream + brown sugar + flour + vanilla + cinnamon + salt + nutmeg until smooth

Make Compote:

1. Combine water + brown sugar in saucepan over medium heat

2. Add 1 cup berries, simmer 8-10 minutes until thick

3. Remove from heat, stir in vanilla + remaining berries

4. Set aside

Cook French Toast:

1. Heat butter + oil in skillet over medium heat

2. Dip toast in custard 15-20 seconds per side

3. Cook 2-3 minutes per side until golden

4. Transfer to baking sheet

5. Bake 6 minutes, flip, bake 6-8 minutes more

Caramelize:

1. Mix granulated sugar + cinnamon

2. Return toast to hot skillet

3. Sprinkle cinnamon-sugar on top

4. Flip sugar-side down, cook 1-2 minutes until crispy and golden

Plate:

1. Overlap 2 slices at angle

2. Spoon compote to side

3. Scatter fresh berries

4. Dust with powdered sugar

5. Add mint if desired

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