Brioche French toast with berry compote

Brioche French toast with berry compote
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Kick off your weekend with this decadent breakfast of cinnamon-spiced brioche French toast topped with grated chocolate.

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.

Nutrition: per serving

Calories
723kcals
Fat
41.5g (24.9g saturated)
Protein
19.7g
Carbohydrates
66g (26g sugars)
Fibre
3.3g
Salt
1.4g
Calories
723kcals
Fat
41.5g (24.9g saturated)
Protein
19.7g
Carbohydrates
66g (26g sugars)
Fibre
3.3g
Salt
1.4g

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. 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.

Recipe By

Sophie Austen-Smith

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