French toast with vanilla and raspberry compote
Karen Burns-Booth dishes up a magnificent breakfast – French toast with a vanilla raspberry compote.
Ingredients
- 8 slices of bread, of your choice - stale bread is best
- unsalted butter , for frying
- 2 eggs , large
- 150ml of whole milk
- 1 tbsp of caster sugar
- 250g of raspberries , fresh or frozen
- 50g of caster sugar
- 1 tsp vanilla extract
- 2 tbsp of raspberry jam
- vanilla sugar, to serve
Method
1
To make the raspberry compote, put the raspberries, caster sugar, vanilla extract and raspberry jam into a saucepan and heat gently over a low heat until the raspberries have released their juices but are still whole. Set to one side to cool slightly
2
To make the French toast, beat the eggs, milk and sugar together and pour it into a shallow bowl
3
Melt the butter in a large non-stick frying pan or on a large griddle. Dip the bread into the egg and milk mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter
4
Cook until golden brown on both sides and then serve straight away with the vanilla raspberry compote and a sprinkling of vanilla sugar. I find it best to cut the bread into triangles to serve, as it looks more attractive
5
If cooking for a crowd, fry the bread in batches and keep them warm in a hot oven, wrapped in foil to stop them drying out
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French toast with vanilla and raspberry compote
