Blackberry Compote French Toast with Lemon Cinnamon and Whipped Cream Recipe

Introduction

Blackberry Compote French Toast is a delightful twist on a breakfast classic. This recipe combines fluffy brioche soaked in a spiced custard with a warm, fruity blackberry compote for a quick and satisfying morning treat.

Ingredients

• 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
• 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
• Powdered sugar, for dusting
• Fresh mint leaves, for garnish
• Whipped cream or Greek yogurt, for serving
• Maple syrup, for drizzling

Instructions

1. Step 1: In a medium saucepan, combine 3 cups of fresh blackberries, granulated sugar, and water.
2. Step 2: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
3. Step 3: Simmer for 10–15 minutes until the blackberries break down and the compote thickens slightly.
4. Step 4: Remove from heat and stir in the remaining 1 cup of blackberries, lemon juice, lemon zest, and ground cinnamon. Let cool slightly.
5. Step 5: In a large, shallow dish, whisk together eggs, whole milk, and heavy cream.
6. Step 6: Add granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt to the egg mixture and whisk until combined.
7. Step 7: Lay out the brioche bread slices for dipping.
8. Step 8: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
9. Step 9: Dip each brioche slice in the egg mixture, coating both sides evenly; soak for 15–20 seconds per side.
10. Step 10: Place soaked bread slices in the hot skillet without overcrowding.
11. Step 11: Cook for 2–3 minutes per side until golden brown and cooked through (internal temperature should reach 160°F).
12. Step 12: Add remaining butter as needed and repeat with remaining bread slices.
13. Step 13: Keep cooked French toast warm in a preheated 200°F oven on a baking sheet in a single layer.
14. Step 14: Arrange French toast slices on plates and spoon warm blackberry compote generously over each serving.
15. Step 15: Dust with powdered sugar and garnish with fresh mint leaves.
16. Step 16: Serve immediately with whipped cream or Greek yogurt and a drizzle of maple syrup, if desired.

Tips & Variations

• Use day-old brioche for better soaking and texture.
• Add a splash of orange liqueur to the blackberry compote for extra flavor.
• Substitute blackberries with mixed berries for a different fruity twist.
• For a vegan version, use a plant-based milk and egg substitute.
• Keep cooked French toast warm in a low oven until ready to serve to avoid sogginess.

Storage

Store any leftover French toast and blackberry compote separately in airtight containers in the refrigerator for up to 3 days. Reheat French toast gently in a skillet or oven to maintain crispness. Warm the compote briefly on the stove or microwave before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the blackberry compote in advance?

Yes, the compote can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.

What type of bread works best for this French toast?

Brioche is ideal due to its rich, buttery texture, but challah or thick-cut white bread also work well.

Blackberry Compote French Toast with Lemon Cinnamon and Whipped Cream Recipe

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★★★★★

4.8 from 55 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This Blackberry Compote French Toast is a delightful breakfast treat featuring fluffy brioche soaked in a spiced egg mixture and topped with a warm, homemade blackberry compote. The recipe balances rich, creamy textures with fresh fruit flavors, enhanced by cinnamon, nutmeg, and a hint of lemon, making it both comforting and refreshing.

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Ingredients

Scale 1x2x3x

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 Mixture

• 8 slices 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

Cooking & Serving

• 2 tablespoons unsalted butter, for cooking
• Powdered sugar, for dusting
• Fresh mint leaves, for garnish
• Whipped cream or Greek yogurt, for serving
• Maple syrup, for drizzling

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Instructions

1. Make the blackberry compote: In a medium saucepan, combine 3 cups of blackberries, granulated sugar, and water. Heat over medium heat and bring to a gentle simmer, stirring occasionally.
2. Simmer the compote: Let the mixture simmer for 10-15 minutes until the berries break down and the compote thickens slightly.
3. Finish the compote: Remove from heat and stir in the remaining 1 cup fresh blackberries, lemon juice, lemon zest, and ground cinnamon. Allow to cool slightly before serving; refrigerate leftovers for up to 3 days.
4. Prepare the egg mixture: In a large shallow dish, whisk together eggs, whole milk, and heavy cream. Add granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt; whisk until fully combined.
5. Prep the bread: Lay out the brioche slices ready for soaking.
6. Heat the skillet: Melt 1 tablespoon of unsalted butter over medium heat in a large skillet or griddle.
7. Soak the bread: Dip each brioche slice into the egg mixture, coating both sides evenly, soaking for 15-20 seconds per side to absorb the custard.
8. Cook the French toast: Place soaked bread slices into the hot skillet without overcrowding. Cook 2-3 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 160°F.
9. Continue cooking: Add the remaining butter to the skillet as needed and cook remaining slices using the same process.
10. Keep warm: Once cooked, keep French toast warm in a preheated 200°F oven on a baking sheet in a single layer until ready to serve.
11. Plate the French toast: Arrange slices on serving plates.
12. Add compote and garnish: Spoon warm blackberry compote generously over the French toast. Dust with powdered sugar and garnish with fresh mint leaves.
13. Serve: Serve immediately with whipped cream or Greek yogurt and drizzle with maple syrup if desired.

Notes

• Use brioche or other rich bread for best texture and flavor.
• Simmer the compote gently to avoid burning and achieve a smooth consistency.
• Adjust soaking time depending on bread thickness and type; avoid oversoaking to prevent sogginess.
• French toast can be kept warm in the oven while cooking remaining slices to ensure all servings are hot.
• Leftover compote can be refrigerated up to 3 days and used for pancakes or yogurt topping.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: Blackberry Compote, French Toast, Breakfast Recipe, Brioche French Toast, Fruit Compote, Easy Breakfast, Spiced French Toast