French toast with vanilla and raspberry compote

Ingredients

• 8 slicesbread of your choice; stale bread is best
• for fryingunsalted butter
• 2 largeeggs
• 150 mlwhole milk
• 1 tbspcaster sugar
• 250 graspberries, fresh or frozen
• 50 gcaster sugar
• 1 tspvanilla extract
• 2 tbspraspberry jam
• to servevanilla sugar

Instructions

1. 1

   Cook the compote

   Put the raspberries, 50 g caster sugar, vanilla extract and raspberry jam in a saucepan. Warm gently over a low heat until the berries release their juices but remain whole, then set aside to cool slightly.

2. 2

   Mix the custard

   Beat the eggs, milk and 1 tbsp caster sugar together, then pour the mixture into a shallow bowl.

3. 3

   Soak the bread

   Melt butter in a large non-stick frying pan or on a large griddle. Dip each slice of bread into the egg mixture for about 20 to 30 seconds on each side, then fry it straight away in the hot butter.

4. 4

   Brown and serve

   Cook the bread until golden brown on both sides. Serve straight away with the vanilla raspberry compote and a sprinkling of vanilla sugar; cutting the slices into triangles makes an attractive presentation.

5. 5

   Keep warm

   If cooking for a crowd, fry the bread in batches and keep the cooked slices warm in a hot oven, wrapped in foil to prevent them drying out.

What is French toast?

French toast is bread dipped in an egg-and-milk mixture, then fried until golden. Versions of this thrifty dish are found in many places, making use of bread that is no longer fresh.

Here, the toast is paired with a quick raspberry compote rather than served on its own. The berries bring tartness and a soft, juicy contrast to the buttery bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 13g protein, 68g carbs, 13g fat.

Most of the carbohydrates come from the bread, caster sugar and jam, while the butter and egg yolks contribute much of the fat. Eggs and milk provide some protein. To balance the plate, serve a portion with fresh fruit and plain yoghurt.

Choosing the bread

Stale bread: slightly dry slices absorb the egg mixture without falling apart as readily as very fresh bread. Choose slices thick enough to hold their shape in the pan.

Bread style: the recipe leaves the choice open, so use a loaf you enjoy. The thickness and size of the slices affect how quickly they soak and cook.

Getting the soak right

Dip briefly: allow about 20 to 30 seconds on each side, as directed. The bread should take up some mixture while remaining easy to lift into the pan.

Cook promptly: transfer each soaked slice straight to the hot butter. If it sits in the bowl, it can become harder to handle.

Making the compote

Gentle heat: cook the raspberries, sugar, vanilla and jam over a low heat. Stop when the berries have released their juices but are still whole.

Fresh or frozen berries: either works in this recipe. Let the compote cool slightly while you prepare the toast, so it is ready to spoon over at serving.

Serving and timing

Golden colour: cook each slice until browned on both sides, turning it as needed. Serve it straight away with the compote and vanilla sugar.

For a crowd: fry the slices in batches, then keep them warm in a hot oven wrapped in foil. This helps prevent the cooked toast from drying out while the remaining bread is fried.

What to serve alongside

The toast and compote make a complete sweet breakfast, but you can add fresh raspberries on the side if you have some left. A spoonful of plain yoghurt is another option for a cool, tangy contrast.

For a larger brunch, serve with fresh fruit or a savoury dish alongside. Keep extra vanilla sugar at the table for anyone who wants a sweeter finish.

Recipe notes & tips

• Use stale bread if possible, as it is less prone to becoming fragile when dipped.
• Keep the compote over low heat so the raspberries soften without losing their shape.
• Have the pan hot and ready before dipping the bread so each slice can be fried immediately.
• Use a large pan or griddle to give the bread room to brown.
• Cut the cooked slices into triangles for serving, as suggested in the method.

Variations

• Berry mix: replace some of the raspberries with blackberries or blueberries.
• Citrus note: add a little finely grated lemon zest to the compote as it cooks.
• Spiced compote: add a small pinch of ground cinnamon to the berries.
• Thicker slices: use thick-cut bread and dip it carefully so it holds together.
• Extra fruit: serve with sliced banana or additional fresh berries.

Common mistakes to avoid

• Over-soaking the bread: it can become difficult to handle; stick to about 20 to 30 seconds per side.
• Cooking the compote too vigorously: the berries may break down; keep the heat low and stop while they are still whole.
• Leaving soaked bread in the bowl: it can become soggy; fry each slice as soon as it has been dipped.
• Crowding the pan: the slices may not brown evenly; cook in batches if needed.
• Holding toast uncovered: it can dry out; keep batches warm wrapped in foil in a hot oven.

How to store

The toast is best served straight away. Cool any leftovers promptly and refrigerate the toast and compote separately in covered containers for up to 2 days; reheat the toast in a pan or oven and warm the compote gently.

Frequently asked questions