Description
This Blackberry Compote French Toast recipe combines fluffy brioche soaked in a spiced egg custard and topped with a luscious homemade blackberry compote. It’s a perfect dish for a special breakfast or brunch, offering a balance of sweet, tangy, and warmly spiced flavors, garnished with fresh mint and paired with creamy whipped toppings or Greek yogurt and maple syrup.
Ingredients
Scale
Blackberry Compote
- 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1 cup fresh blackberries (added at end)
French Toast Custard
- 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
For Cooking and 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 fresh blackberries, granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally.
- Simmer Compote: Let the mixture simmer for 10-15 minutes until the blackberries break down and the compote slightly thickens.
- Finish Compote: Remove from heat and stir in the remaining 1 cup of fresh blackberries, lemon juice, lemon zest, and ground cinnamon. Allow to cool slightly before serving. Store leftovers refrigerated up to 3 days.
- Prepare 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 thoroughly until combined.
- Prepare Bread: Lay out the brioche slices for soaking.
- Heat Skillet: Melt 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat.
- Soak Bread: Dip each brioche slice into the egg mixture, coating both sides evenly. Let each side soak for 15-20 seconds.
- Cook French Toast: Place soaked bread slices carefully in the hot skillet without overcrowding. Cook for 2-3 minutes per side until golden brown and cooked through (internal temperature should reach 160°F).
- Repeat Cooking: Add remaining butter as needed and continue soaking and cooking remaining slices.
- Keep Warm: Keep cooked French toast warm in a preheated oven at 200°F on a baking sheet in a single layer until all slices are ready.
- Plate the French Toast: Arrange warm French toast slices on plates.
- Add Compote and Garnish: Spoon the warm blackberry compote generously over the French toast. Dust with powdered sugar, garnish with fresh mint leaves.
- Serve: Serve immediately with whipped cream or Greek yogurt and a drizzle of maple syrup if desired.
Notes
- Use thick slices of brioche for best texture and absorption of custard.
- The compote can be made ahead and refrigerated; reheat gently before serving.
- Adjust soaking time of bread slightly based on bread density to avoid sogginess.
- French toast is best served fresh but can be kept warm in the oven briefly without drying out.
- For a dairy-free option, substitute milk and cream with plant-based alternatives.
