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Brioche French toast with berry compote
- Published: 18 Mar 21
- Updated: 18 Mar 24
Kick off your weekend with this decadent breakfast of cinnamon-spiced brioche French toast topped with grated chocolate.
![Brioche French toast with berry compote](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/03/960x1200-DEL-Q1-2021-005-EASTER_FRENCH_TOAST-768x960.jpg)
Want to up the chocolate content in your French toast? Try this recipe for chocolate French toast. Or, for the ultimate chocolate breakfast, make Martha Collison’s finger-licking churros.
Ingredients
- 2 medium free-range eggs
- 150ml whole milk
- ½ tsp mixed spice
- Pinch ground cinnamon
- 4 thick brioche slices
- Butter for frying
- 4 tbsp mascarpone
- Grated white or dark chocolate to serve
- Grated zest ½ orange
For the compote
- 300g frozen mixed berries
- Juice ½ orange
- 2 tbsp golden caster sugar
Method
- Put all the ingredients for the compote in a small pan and gently cook until the berries have thawed and softened and the sauce has thickened slightly, about 6-8 minutes (see Make Ahead).
- Meanwhile, whisk the eggs with the milk and spices in a wide, shallow bowl. Melt a knob of butter in a frying pan over a medium heat.
- When the butter is foaming, dip a slice of brioche in the egg mixture to coat both sides, then add to the pan and fry for 2 minutes on each side or until golden. Do this in batches, setting the brioche aside on a plate while you fry the remaining slices. Wipe the pan clean and add another knob of butter between batches if need be.
- Serve the warm French toast topped with a dollop mascarpone, a generous portion of berry compote and a sprinkling of grated chocolate and orange zest.
- Recipe from March 2020 Issue
Nutrition
- Calories
- 723kcals
- Fat
- 41.5g (24.9g saturated)
- Protein
- 19.7g
- Carbohydrates
- 66g (26g sugars)
- Fibre
- 3.3g
- Salt
- 1.4g
delicious. tips
This makes more compote than you need but it’s fabulous served with porridge or swirled through yogurt. Keep covered in the fridge for up to a week.
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