Description
Delight in this rich and fruity Blackberry Compote French Toast recipe, featuring golden, cinnamon-infused brioche slices topped with a luscious homemade blackberry compote. Perfect for a cozy breakfast or indulgent brunch, this dish balances sweet and tangy flavors with a creamy custard base.
Ingredients
Scale
For the Compote
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the French Toast
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices brioche or challah bread
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- Maple syrup, for serving (optional)
Instructions
- Make the Blackberry Compote: In a small saucepan over medium heat, combine the blackberries, sugar, lemon juice, and lemon zest. Cook for about 5–6 minutes, stirring occasionally, until the berries release their juices and soften. Stir in the cornstarch slurry and continue to simmer for 1–2 minutes until the mixture thickens. Remove from heat and set aside to cool slightly.
- Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and melt the unsalted butter. Dip each slice of brioche or challah into the custard mixture, coating both sides evenly. Place the soaked bread slices onto the hot skillet and cook for 2–3 minutes on each side, or until golden brown and cooked through.
- Serve: Transfer the cooked French toast slices to a serving platter. Spoon the warm blackberry compote generously over the top. Dust with powdered sugar and serve warm, accompanied by maple syrup if desired.
Notes
- If the compote becomes too thick after cooling, add a splash of water to loosen it before serving.
- Using day-old bread is ideal as it absorbs the custard mixture better without becoming soggy.
- Frozen blackberries work well if fresh are out of season—just thaw slightly before cooking.
- Adjust sugar amounts in the compote and custard to taste depending on berry sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 2 slices with compote
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 195mg
