French toast with berry compote
No matter whether you're planning an elaborate menu or only planning in advance for tomorrow French toast with berry compote. This recipe comes in several years of playing in kitchen. I discover that adding a couple ingredients into some recipe provides thickness into what exactly is usually dull. You might be searching for milder foods to make with your leftovers. Pleasant and gentle French toast with berry compote ideal for post-vacation. The components in this recipe make your tongue pounding, and have become waist-friendly once you require a'bite' after a busy holiday. Using several ingredients as choices, this soup has been loaded with a fall and hot flavor that makes it creamy. The perfect French toast with berry compote to heat up you on cold winter months. Perfect for employing leftover. Serving size is also a significant component of your daily diet plan. You need to compare the sum of the food that you commonly eat to the serving size recorded on the label. Eating significant portions or portions can cause excess weight gain.
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How to make French toast with berry compote
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 4 eggs
- 1/3 cup light cream
- 1/3 cup reduced-fat milk
- 1/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 25g butter, chopped
- 8 slices thick fruit bread
- 200g vanilla yoghurt, to serve
Berry compote
- 1/4 cup caster sugar
- 300g frozen mixed berries
Method
- Step 1 Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside.
- Step 2 Place eggs, cream and milk in a bowl. Whisk until combined.
- Step 3 Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread for 2 minutes each side or until golden brown. Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.
- Step 4 Serve toast with compote and yoghurt.
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