Best Whole Grain French Toast With Blackberry Compote Recipes

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MIXED BERRY FRENCH TOAST BAKE RECIPE BY TASTY



Mixed Berry French Toast Bake Recipe by Tasty image

Here's what you need: whole wheat bread, honey, warm water, milk, eggs, vanilla extract, cinnamon, salt, blueberry, raspberry, blackberry, maple syrup

Provided by Jody Duits

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 12

1 loaf whole wheat bread
3 tablespoons honey
½ cup warm water
2 cups milk
6 eggs
2 teaspoons vanilla extract
2 teaspoons cinnamon
salt, to taste
½ cup blueberry
½ cup raspberry
½ cup blackberry
maple syrup, to top, optional

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Slice bread into quarters. Set aside.
  • In a large bowl, combine honey and warm water. Whisk until the honey dissolves. Add milk, eggs, vanilla extract, cinnamon, and salt. Whisk until well-combined.
  • Pour the bread into a greased 9x13 (23x33 cm) baking dish. Top with the egg mixture.
  • Toss the bread and egg mixture together to evenly coat the bread. Let the bread soak for 20 minutes.
  • Add the blueberries, raspberries, and blackberries evenly on top of the bread.
  • Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top.
  • NOTE: Times & temperatures may vary based on oven.
  • Serve with maple syrup on top (optional).
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 14 grams

BLACKBERRY-STUFFED FRENCH TOAST



Blackberry-Stuffed French Toast image

Whenever you have a little extra time to simmer berries into a simple compote, do - then try stuffing it into hearty French toasts and dusting them with confectioners' sugar. They'll almost remind you of a jelly doughnut, even more so if you use brioche hamburger buns as your bread of choice. (But regular white sandwich bread, challah or any other enriched bread works, too.) You can adjust the sugar in the berries, depending on how sweet they are, and, if you prefer a smoother compote, press the cooked fruit through a mesh sieve once cooled to remove any seeds.

Provided by Jerrelle Guy

Categories     breakfast, breads, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 pint/285 grams fresh or frozen blackberries, raspberries or blueberries (about 2 heaping cups)
1/3 cup plus 3 tablespoons/100 grams granulated sugar
1 tablespoon lemon juice
Kosher salt
3 large eggs
1/4 cup/60 milliliters whole milk
1 to 2 tablespoons dark rum, bourbon or brandy
2 teaspoons vanilla extract
8 slices brioche or white sandwich bread (each about 1/2- to 3/4-inch thick)
Unsalted butter, for frying
Confectioners' sugar, for dusting

Steps:

  • Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
  • Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
  • In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
  • Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
  • Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.

MIXED BERRY FRENCH TOAST RECIPE BY TASTY



Mixed Berry French Toast Recipe by Tasty image

Here's what you need: bread, eggs, milk, vanilla, cinnamon, mixed berries, lemon juce, granulated sugar, confectioners sugar

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 9

4 slices bread
4 eggs
1 cup milk
1 tablespoon vanilla
1 tablespoon cinnamon
2 cups mixed berries, blueberries, raspberries, and blackberries
2 tablespoons lemon juce
⅓ cup granulated sugar
confectioners sugar, optional

Steps:

  • Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
  • Dunk bread in egg wash.
  • Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
  • Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
  • Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, Sugar 40 grams

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