Jazz up your go-to breakfast recipe with homemade fresh berry compote plus fruit bread for a much welcomed vibrant, delightful twist. One of our few fresh French toast recipes among the classic and apple-stuffed variations for you to try this weekend.
- 250 g strawberries, quartered
- 2 tbsps icing sugar
- 1 tbsp water
- 125 g fresh raspberries
- 4 eggs
- ½ cup (125 ml) milk
- 2 tbsps caster sugar
- ½ tsp vanilla extract
- 8 thick slices fruit bread (360 g)
- 50 g butter, chopped
- ⅔ cup (190 g) Greek-style yoghurt
- ⅓ cup (80 ml) thick cream
Blend or process half the strawberries, half the icing sugar and the water until smooth. Pour through fine sieve into medium bowl; discard seeds. Add raspberries and remaining strawberries to puree; mix well.
Whisk eggs in medium bowl, then whisk in milk, caster sugar and extract.
Heat a quarter of the butter in medium frying pan. Dip two bread rounds into egg mixture, one at a time; cook bread rounds until browned both sides. Remove from pan; cover to keep warm. Repeat, in batches, with remaining butter, bread rounds and egg mixture.
Serve French toast with yoghurt and berry mixtures; dust with remaining sifted icing sugar.