Baked Berry French Toast
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Everyone needs a good French-toast recipe in her arsenal. You know, one that will make houseguests praise your culinary skills but won’t leave you toiling over a hot stove top all morning. Enter our baked French toast. Pick up some fresh brioche from the store, then dip slices into creamy, lightly sweetened egg custard. Right before the baking sheet goes into the oven, top each slice with fresh blueberry-blackberry compote. Voilà--a Top Chef-worthy breakfast without all the fuss.
Ingredients
Berry Compote
2 cups blueberries
1 cup blackberries
¼ cup maple syrup
1 tablespoon honey
1 teaspoon pure vanilla extract
French Toast
3 eggs
1 cup whole milk
½ cup half-and-half
⅓ cup maple syrup
2 teaspoons cinnamon
Pinch of nutmeg
Pinch of salt
Eight 1-inch-thick slices brioche bread
Directions
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. Make the Berry Compote: In a medium pot, mix the blueberries and blackberries with the maple syrup, honey and vanilla extract to combine. Bring to a simmer over medium heat and cook until the mixture is syrupy but the berries are still mostly whole, 6 to 9 minutes.
3. Make the French Toast: In a large, shallow dish, whisk the eggs with the milk, half-and-half, maple syrup, cinnamon, nutmeg and salt to combine.
4. Dip each bread slice into the custard for 4 to 5 seconds per side, allowing it to soak up some of the liquid.
5. Transfer the dipped slices to the prepared baking sheet. When all the bread slices have been dipped, pour the remaining custard over the slices of bread.
6. Top each slice with 3 tablespoons of the berry mixture. Bake until the berry mixture is bubbly and the French toast is slightly crisp around the edges, 15 to 17 minutes. Cool slightly before serving. Serve with additional berries, if desired.
Berry Compote
128 calories
0g fat
32g carbs
1g protein
25g sugars
French Toast
423 calories
13g fat
61g carbs
15g protein
22g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.