Maple French Toast with Blackberry Compôte

All in the name! Sweet, tart, and delicious. And smells so freaking good.

Ingredients:

  • Challah bread cut in 1 inch slices

  • 3 eggs, beat

  • 1 cup heavy cream

  • 1/4 cup vanilla coffee creamer

  • 1 tsp salt

  • 1/2 tsp maple extract

  • 1 tsp vanilla extract

  • 2 tbsp cinnamon

  • 1/2 tsp shaved fresh nutmeg (or ground nutmeg)

  • 1 tbsp honey

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 12 oz blackberries

  • Zest of 1 lemon

  • Fresh mint

DIRECTIONS:

  1. If you are making a compôte, I recommend doing this first so it can sit to cool and thicken.

  2. In a pan on low to medium heat add blackberries and 1/2 cup of white sugar. Heat for about one minute and add 1/4 cup of water and lemon zest and fresh mint. Cook on low until turns thick and jammy. Then, remove from heat and let sit to thicken.

  3. For french toast…

  4. Cut challah bread into 1 in slices.

  5. In a bowl add 3 beat eggs. For each egg add 1/3 cup of liquid, so for this recipe I will add 2/3 cup of cream and then add 1/3 cup of vanilla coffee creamer.

  6. Add 1/2 tsp maple extract and 1 tsp vanilla extract, 1/2 cup of brown sugar and 1 tbsp honey.

  7. Add 3 tbsp cinnamon. If you have, add 1/2 tsp fresh ground nutmeg, if not, add ground nutmeg or omit. Mix everything very well.

  8. Heat up a cast iron until it is HOT! Add butter and dash of olive oil (to help butter from burning), toss in your french toast, and turn your pan down to low heat. Cook for about 1 minute 30 seconds on each side.

  9. Top with blackberry sauce and enjoy!