Mother’s Day is around the corner and if Thomas doesn’t make us this Caramelized French Toast with a Berry Compote, WE ARE GOING TO HAVE AN ISSUE. Poppy (although she doesn’t eat solid food yet) is in 100% agreement!
Imagine this… French Toast flavored with vanilla and nutmeg, a Berry Compote laced with maple syrup and plenty of buttery goodness to give the bread a nice, caramelized finish and add an extra layer of flavor. Literally my version of heaven. It’s 100% going on the Mother’s Day Brunch Menu!
French Toast was always a mega-hit in our house growing up! It’s one of those meals that makes any holiday weekend extra special, and this Caramelized French Toast with a Berry Compote is truly perfection. Here’s the situation! First you need the amazing Land O Lakes® Butter with Olive Oil & Sea Salt!! You might be thinking…. Olive Oil & Sea Salt in your French Toast? Hell, yes. It adds so much extra flavor and makes the perfect caramelized bread. You’re also going to need fresh berries. I used raspberries and blueberries but if you want to add strawberries, blackberries or pitted cherries… be my guest! All that’s left is to toast off some THICK slices of country bread and you are in business for a lovely, leisurely weekend brunch at home.
Caramelized French Toast with a Berry Compote
A truly decadent french toast recipe: Caramelized French Toast with a Berry Compote makes the perfect fancy brunch at home recipe!!!
- 2 large eggs
- 2 egg yolks
- 1 cup whole milk
- 1/2 cup heavy cream
- pinch of kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon grated nutmeg
- 1/2 cup white sugar, plus 2 extra tablespoons (divided)
- 4 (2-inch-thick) slices country bread (Brioche or and Challah would also make incredible French Toast)
- 8 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- Maple syrup and berry compote for serving
For the Berry Compote
- 1 cup blueberries
- 1/2 cup raspberries
- 4 tablespoons maple syrup
Combine eggs, egg yolks, milk, cream, salt, vanilla, nutmeg and 2 tablespoons of the sugar. Whisk well until evenly combined.
Place the bread in a shallow dish that will fit the slices snugly. Pour the egg mixture into the dish to soak in the refrigerator for at least 8 hours. Four hours in, flip the slices carefully to ensure even soaking.
When ready to cook, place a large cast-iron skillet into a 425 degree oven.
Remove the slices from the dish, letting any excess liquid drip off, and place on a plate. Sprinkle the bread evenly with the remaining 1/2 cup sugar.
Carefully remove the heated skillet from the oven and add 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees and transfer the skillet back into the oven. Cook until the bottoms are evenly toasted and golden brown, 14 to 18 minutes.
Carefully remove the skillet from the oven with an oven mitt, flip the bread and add the remaining 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Serve immediately with the syrup and berry compote.
To make the berry compote: heat blueberries in maple syrup until warm and nearly bursting. Remove from the heat and fold in raspberries.
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