Most of you can probably whip up a batch of french toast without consulting a recipe. An egg or two, a splash of milk. Maybe a dash of cinnamon. That’s how I used to do it. (I had a phase of undergrad where I made myself french toast every single morning. It’s a wonder I didn’t gain twenty pounds.) You can find numerous opinions on how to prepare the perfect french toast batter. Heated debates on the proper egg to milk ratio. I did a little research and settled on this concoction- now my classic french toast recipe. I used hearty whole grain bread, but any thick-sliced loaf would work (brioche, cinnamon-raisin, etc.) And the spices and vanilla, while not essential, add a rich aroma and burst of flavor.

And then there’s the berry compote. (I can’t let summer slip away without making a few more berry recipes.) Blueberries, blackberries, and raspberries simmered in butter, lemon juice, and brown sugar. Just until soft and warm and juicy. Ladle it over hot-off-the-griddle french toast topped with a knob of butter and dusted with powdered sugar.

French Toast with Mixed Berry Compote

INGREDIENTS

French Toast:
2 eggs
1/2 cup milk
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. pure vanilla extract
pinch salt
4-6 thick slices whole grain French/Italian bread
butter, for brushing the griddle and for serving
powdered sugar, for serving (optional)

Mixed Berry Compote:
3 Tbsp. butter
1/4 cup packed light brown sugar
2 Tbsp. freshly squeezed lemon juice
3 cups mixed berries (blueberries, raspberries, and blackberries)

DIRECTIONS

1. To prepare the french toast, in a shallow dish whisk to combine the eggs, milk, cinnamon, nutmeg, and vanilla. Season with a pinch of salt.

2. Preheat griddle to medium-high heat. Brush with butter. Dunk each slice of bread in the egg mixture, soaking both sides. Place on the hot griddle and cook on both sides until golden. Serve warm with butter, powdered sugar, and mixed berry compote.

3. To prepare the mixed berry compote, melt the butter in a skillet over medium heat. Stir in the sugar and lemon juice and cook until the sugar is dissolved. Add the berries and toss gently. Cook for 2-3 minutes, until the berries are warm and begin to release their juices. Serve immediately.

French toast serves 2, Compote makes about 3 cups.

(French Toast adapted from All Recipes, Mixed Berry Compote adapted from Gourmet)