French Toast with Fruit Compote
BenchFlour Milkbread = Best French Toast Ever.
We know many people have told you that challah bread and brioche are the best for making killer french toast, but we are here to tell you that you have been deceived.
Christine & Joe from Benchflour Baker’s make a delicious, slightly sweet milkbread loaf that you can find our weekly, sliding scale Lifeline Grocery box.
Please order it for this Friday’s delivery & wake up Saturday morning for this best ever, french toast & fruit compote. We promise, you will never turn back.
French Toast with Fruit Compote
Servings: 2 people
Prep Time: 10 minutes
Total Cook Time: 15 minutes
Ingredients
Milkbread, sliced approx. 1.5” thick
1.5 Cup milk
6 Eggs
1/2 Tbsp cinnamon
2 pc. Star Anise (optional)
1/4 cup brandy (optional)
1 tsp Vanilla extract
3 Tbsp Maple Syrup (the real stuff)
2.5 cups Seasonal Fruit
1/2 cup sugar (brown, white or can sub for honey/maple syrup)
1/2 Lemon, zested & juiced
Butter
Instructions
Slice bread and set aside
Chop fruit into cubes and add to a small sauce pan with a zested & juiced lemon & 1/2 cup sugar. Put on medium to low heat to simmer. Allow to cook down until soft and saucy. Approximately 10-15 minutes depending on the kind of fruit being used. (The harder the fruit, the longer it will take )
Combined Milk, Eggs, Cinnamon, Vanilla & Maple Syrup & whisk.
Place a pad of butter in non-stick or cast iron pan on medium heat.
Dip milkbread into the batter and let sit a minute or so until completely soaked with batter.
Fry in butter until brown on each side. Do not crowd the pan too much because the bread will not brown and get a crispy crust.
Serve compote over the french toast and enjoy!
Recipe Notes
Feel free to make the french toast batter a day ahead. It will just get better with some time!
Pro Tip: If you want to keep the french toast warm while backing big batches, throw on a sheet tray and hold in the oven at 250 degrees.
