This is the final recipe and the “dessert” course from the Mother’s Day Brunch I hosted a while back, but it can easily be served as breakfast or a snack. The cardamom really adds a special flavor to the berry compote elevating the dish to something more than just your average French toast and berries. See after the jump for ingredients and recipe…
- 1/2 bag of frozen mixed berries (from Trader Joe’s of course)
- 1/4 cup sugar
- juice of one lemon
- 1 teaspoon ground cardamom
For the French toast
- 1 cup milk (I’d use 2%- anything less ends up being too watery)
- 1 teaspoon Bourbon Vanilla (from Trader Joe’s)
- 3 large eggs
- 2 tablespoons maple syrup
- pinch of salt
- dash of cinnamon and nutmeg
- 1 baguette, cut in 1/2 inch slices
- 4 tablespoons butter
- In a medium saucepan, heat the mixed berries, lemon juice, sugar, and cardamom until berries are mushy.
- Bring almost to a boil and then reduce to a low simmer until compote thickens to desired texture.
- In a large mixing bowl, whisk the milk, vanilla, eggs, maple syrup, salt, cinnamon, and nutmeg.
- Layer bread slices in a large shallow baking dish.
- Pour wet mixture over bread slices and let sit for 30 minutes in refrigerator.
- In a large skillet, heat a pat of butter over high heat. Once melted, using tongs add soaked slices of bread to skillet and brown. Flip to other side and brown.
- As your skillet may only fit 3 pieces of bread at a time, I suggest keeping the finished bread pieces on a rack in the oven at about 250 degrees Fahrenheit.
- Serve with warm berry compote over top.