Description
This Blackberry Compote French Toast is a delightful breakfast treat featuring thick brioche slices soaked in a rich custard mixture and cooked to golden perfection. Topped with a homemade blackberry compote bursting with fresh flavors, a dusting of powdered sugar, fresh mint, and optional whipped cream or Greek yogurt with maple syrup, this recipe is both elegant and comforting, perfect for a weekend brunch or special occasion.
Ingredients
Scale
Blackberry Compote
- 4 cups fresh blackberries, divided
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
French Toast Custard Mixture
- 8 slices 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. Place over medium heat and bring to a gentle simmer, stirring occasionally. Simmer for 10-15 minutes until the berries break down and the mixture thickens slightly.
- Finish the Compote: Remove the saucepan from heat and stir in the remaining 1 cup fresh blackberries, lemon juice, lemon zest, and ground cinnamon. Allow to cool slightly before serving or storing.
- Prepare the Custard Mixture: In a large, shallow dish, whisk together eggs, whole milk, and heavy cream. Add the sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until fully combined and smooth.
- Soak the Bread: Lay out the brioche slices. Dip each slice into the custard mixture, fully coating both sides. Let soak for 15-20 seconds per side to ensure the bread absorbs the custard evenly.
- Cook the French Toast: Melt about 1 tablespoon unsalted butter in a large skillet or griddle over medium heat. Carefully place soaked bread slices into the skillet without overcrowding. Cook each side for 2-3 minutes or until golden brown and cooked through (internal temperature should reach 160°F). Add remaining butter as needed and repeat with remaining slices.
- Keep Warm: Transfer cooked French toast to a baking sheet and keep warm in a preheated oven at 200°F until all slices are ready to serve.
- Assemble and Serve: Arrange French toast slices on plates, spoon generous amounts of warm blackberry compote over them, dust with powdered sugar, and garnish with fresh mint leaves. Serve immediately with whipped cream or Greek yogurt and a drizzle of maple syrup if desired.
Notes
- Use brioche bread for a rich, tender texture, but challah or Texas toast can be substituted.
- For a thicker compote, simmer longer until reduced to your liking.
- Letting the bread soak longer will yield a custardy interior, but be careful not to soak so long it falls apart.
- Keep cooked French toast warm in the oven to serve all at once.
- Store leftover compote in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled easily for larger gatherings.
