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.
Ingredients
Scale
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
Instructions
- 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.
- Simmer the compote: Let the mixture simmer for 10-15 minutes until the berries break down and the compote thickens slightly.
- 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.
- 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.
- Prep the bread: Lay out the brioche slices ready for soaking.
- Heat the skillet: Melt 1 tablespoon of unsalted butter over medium heat in a large skillet or griddle.
- 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.
- 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.
- Continue cooking: Add the remaining butter to the skillet as needed and cook remaining slices using the same process.
- 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.
- Plate the French toast: Arrange slices on serving plates.
- Add compote and garnish: Spoon warm blackberry compote generously over the French toast. Dust with powdered sugar and garnish with fresh mint leaves.
- 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
