Mixed Berry Compote French Toast
Use Compote Mixed Berries, Frozen, Andros (1kg) to make this recipe. Mixed berry compote turns French toast into a complete fruit breakfast without a separate sauce. Warm it gently while the brioche cooks, preserving the soft berry pieces instead of boiling them down.
At a glance
- Yield: 4
- Preparation: 10 minutes
- Cooking: 10 minutes
- Chilling or freezing: None
Ingredients
- 300g mixed berry compote, thawed
- 8 thick slices brioche
- 3 large eggs
- 200ml whole milk
- 1 tsp vanilla extract
- 1 pinch fine sea salt
- 30g unsalted butter
- 2 tbsp natural yoghurt, optional
Method
- Whisk eggs, milk, vanilla and salt in a shallow dish.
- Warm the berry compote gently in a small saucepan without boiling it hard.
- Soak brioche for 20 to 30 seconds per side.
- Melt butter in a frying pan over medium heat. Cook brioche in batches for two to three minutes per side until golden and hot through.
- Serve immediately with warm compote and yoghurt if desired.
Why this recipe works
Thick brioche absorbs custard while retaining structure. Gentle warming keeps the compote's cooked fruit texture, which provides contrast against the crisp toast.
Practical tips and variations
- Use day-old brioche for the cleanest handling.
- Keep the pan at medium heat so the centre warms before the outside burns.
- Taste the compote before adding any syrup.
Serving and storage
French toast is best served immediately. Refrigerate leftovers promptly and reheat once until piping hot. Store compote according to its current label.
Frequently asked questions
Can I use ordinary bread?
Yes. Choose thick slices of slightly stale white or sourdough bread.
Why is my French toast soggy?
The bread may be too thin, soaked too long or cooked over heat that was too high.
Can I make it dairy-free?
Yes. Use oat drink and plant-based butter, checking all labels.
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