Jul 14 2026
Restaurants›Borealis›Marionberry French Toast Recipe

Marionberry French Toast Recipe

Inspired by Borealis
Time45m
Serves2

Stuffed with vanilla custard & topped with marionberry compote. With two eggs & choice of bacon, sausage or ham.

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Ingredients

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French Toast

Vanilla Custard

Marionberry Compote

Protein Options

Method

Prepare the Vanilla Custard

  1. 1

    Make the Custard

    In a medium saucepan, whisk together the egg yolks, granulated sugar, and 1 cup of milk over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the vanilla extract. Set aside to cool.

Make the Marionberry Compote

  1. 2

    Cook the Compote

    In a small saucepan, combine the marionberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 10-15 minutes. Stir occasionally. Set aside to cool.

Prepare the French Toast

  1. 3

    Make the Egg Mixture

    In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

  2. 4

    Dip the Bread

    Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each slice of bread into the egg mixture, ensuring it's fully coated. Place the slices on the skillet and cook for 3-4 minutes on each side until golden brown.

  3. 5

    Stuff the French Toast

    Once the bread slices are cooked, remove them from the skillet. Spread a layer of the prepared vanilla custard between two slices of French toast to create a sandwich.

Cook the Protein

  1. 6

    Choose Your Protein

    Cook the bacon, sausage, or ham according to your preference. For bacon, cook in a skillet over medium heat until crispy. For sausage, cook according to package instructions. For ham, simply warm it in a skillet.

Serve

  1. 7

    Plate the Dish

    Place the stuffed French toast on a plate. Top with a generous spoonful of marionberry compote and serve alongside your choice of protein.

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