I love weekend breakfasts. We wake up slowly, read, lounge and eat a leisurely, delicious breakfast. Well, by the time we eat it, it’s more like brunch, but still just as enjoyable. This weekend I served up some french toast on homemade challah and a homemade compote (store bought challah would be fine too). I have a Williams-Sonoma cookbook that gave me a good starting point on creating a compote, but from there it came down to what I had in my freezer — in this case, a bag of frozen cherries and blueberries. The result was incredible, go try it now.
5 slices challah, homemade or store bought
1 cup milk
2 1/2 T. maple syrup
1 tsp. cinnamon
1 cup frozen cherries
1 cup frozen blueberries
1 T. flour
1 T. lemon juice
2 T. sugar
1/8 cup water
1. Combine all ingredients in small sauce pan and simmer for 15 minutes, stirring occasionally.
2. Pour oven french toast when ready.
3.Crack eggs into medium bowl and beat well. Add the rest of the ingredients, whisk together until completely combined.
4. Heat 1 T. butter over medium in a large skillet
5. Place one slice of bread at a time in mixture, soaking for 10 seconds or so on each side. Using tongs, shake off excess and place bread in skillet. Repeat for each slice. Cook on each side 1-2 minutes or until it’s a crisp golden brown. Flip and cook on the other side.
6. Place french toast on a plate, pour compote over and serve warm
Other serving options: Instead of the compote you can serve french toast with fruit jam, honey, maple syrup or butter.