French Toast with Mixed Berry Compote ("French Toast Sandwich")
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
French toast:3 slices whole wheat bread3 large eggs (or substitute egg whites - see description)1 tbsp heavy whipping cream (optional - see description)1/3 c milk (I use 2%, skim okay)4 tbsp ground cinnamon4 tbsp sugar (can substitute Splenda - see description)Berry compote:1/3 c strawberries, cut small (or more to taste)1/3 c raspberries, cut small (or more to taste)1/3 c blueberries, cut small (or more to taste)2 tbsp orange juice4 tbsp sugar (can substitute Splenda)up to 1 tbsp cornstarchWhipped cream:1/4 c heavy whipping cream (optional)3 tsp sugar (optional)dash vanilla extract (optional)
Makes 2 large servings.
1. Chop the berries, if not already prepared. (Substitute other berries or fruit to taste). Place in bowl, and add orange juice. Mix gently, add sugar and cornstarch, and mix again. Continue mixing every now and again while cooking so that the juice thickens.
2. (Optional): Prepare the whipped cream. Use a cold metal bold and whisk. If none is ready, place one in the freezer now and perform this step last. Whip the cream alone until nearly stiff, then gently add the sugar and vanilla. Continue whipping until the mixture holds soft peaks. Keep cool in the fridge until ready.
3. Prepare the batter. Mix eggs, the 1 tbsp cream (optional), milk, cinnamon, and sugar in a bowl with a fork. Be sure to break down the egg whites as much as possible to prevent having eggy chunks on your toast (unless you like that!). Pour into a wide bowl or pan.
4. Dredge the bread in the egg mixture so that it is well-covered. Place on a medium-hot pan surface (cast iron if possible) and let cook for a moment. No more than a minute is necessary, and often less. Flip.
5. When all components are ready, prepare the plate. I like to serve like a sandwich. One piece of toast on the bottom, a layer of juicy berries in the middle with a dollop of whipped cream if desired (all sprinkled with extra cinnamon-sugar), and another slice of bread half on top (only half, so that the recipient can see the beautiful berries!). No syrup is needed. I eat one slice of toast and my man two (hence the "sandwich"), but you can do what works best for you.
6. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user EJGRIMLEY.
1. Chop the berries, if not already prepared. (Substitute other berries or fruit to taste). Place in bowl, and add orange juice. Mix gently, add sugar and cornstarch, and mix again. Continue mixing every now and again while cooking so that the juice thickens.
2. (Optional): Prepare the whipped cream. Use a cold metal bold and whisk. If none is ready, place one in the freezer now and perform this step last. Whip the cream alone until nearly stiff, then gently add the sugar and vanilla. Continue whipping until the mixture holds soft peaks. Keep cool in the fridge until ready.
3. Prepare the batter. Mix eggs, the 1 tbsp cream (optional), milk, cinnamon, and sugar in a bowl with a fork. Be sure to break down the egg whites as much as possible to prevent having eggy chunks on your toast (unless you like that!). Pour into a wide bowl or pan.
4. Dredge the bread in the egg mixture so that it is well-covered. Place on a medium-hot pan surface (cast iron if possible) and let cook for a moment. No more than a minute is necessary, and often less. Flip.
5. When all components are ready, prepare the plate. I like to serve like a sandwich. One piece of toast on the bottom, a layer of juicy berries in the middle with a dollop of whipped cream if desired (all sprinkled with extra cinnamon-sugar), and another slice of bread half on top (only half, so that the recipient can see the beautiful berries!). No syrup is needed. I eat one slice of toast and my man two (hence the "sandwich"), but you can do what works best for you.
6. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user EJGRIMLEY.
Nutritional Info Amount Per Serving
- Calories: 774.7
- Total Fat: 26.5 g
- Cholesterol: 373.0 mg
- Sodium: 371.3 mg
- Total Carbs: 122.9 g
- Dietary Fiber: 14.3 g
- Protein: 18.4 g
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