French Toast Recipe

Prepare compote

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth and set aside.

In a small saucepan over medium heat, combine the berries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Stir to combine and bring to a gentle simmer.

Let the berries simmer, stirring occasionally, until they begin to break down and release juices, about 5–7 minutes. If using frozen berries, cook a minute or two longer.

Stir the cornstarch slurry into the simmering berries and continue to cook 1–2 minutes until the compote thickens. Add lemon zest if using and taste; add up to 1–2 teaspoons more sugar if you prefer sweeter compote.

Remove from heat and let cool slightly. The compote will thicken further as it cools. Keep warm on the lowest heat or room temperature until ready to serve.

Make custard

In a wide shallow bowl or pie dish, whisk together the 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until homogenous and slightly frothy.

Preheat a large skillet or nonstick griddle over medium heat. Add 1 tablespoon unsalted butter to the pan and allow it to melt and begin to foam but not burn.

Working with one slice at a time, submerge both sides of each bread slice in the custard for about 10–15 seconds per side (longer for very thick or stale bread) so the bread soaks but does not fall apart. Let excess custard drip back into the bowl.

Place the soaked bread slices in the hot skillet in a single layer (do not overcrowd). Cook until golden brown and set, about 3–4 minutes per side. Add the remaining 1 tablespoon butter to the pan before flipping additional slices as needed.

Adjust heat as necessary to prevent burning; the interior should be custardy and the exterior golden. Transfer cooked French toast to a warm oven (200°F / 95°C) or a baking sheet to keep warm while you cook remaining slices.

Place 2 slices of French toast per serving on plates. Spoon 1/4 to 1/3 cup warm berry compote over the top (adjust to taste).

Drizzle with pure maple syrup (about 1–2 tablespoons per serving, more if desired) and garnish with fresh berries and a light dusting of confectioners' sugar, if using.

Serve immediately while hot. Leftover compote keeps refrigerated in a sealed container for up to 5 days; reheat gently before serving.