Save the syrup for the kids. You'll want this challah bread french toast with blackberry+meyer lemon+mint compote.
Challah French Toast with Blackberry Compote
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Christine
Ingredients
For the Compote
  • 3 cups fresh blackberries
  • 1/4 cup Meyer lemon juice about 1 lemon
  • 2 1/2 Tablespoons raw honey
  • 1/4 teaspoon almond extract
  • 1 Tablespoon Meyer lemon zest
  • 1 Tablespoon fresh mint diced
For the French Toast
  • 1 loaf challah bread about 12 slices, cut in 1/2 inch slices
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
Instructions
For the Compote
  1. In a medium saucepan, heat blackberries, lemon juice and raw honey over medium low heat until fully combined (about 3 to 4 minutes.)
  2. Add almond extract, lemon zest and mint and simmer, stirring often and breaking up berries with the back of your spoon, until it reaches a syrup-like consistency.
For the French Toast
  1. Preheat oven to 250 degrees.
  2. In a shallow bowl or casserole dish, whisk together eggs and milk.
  3. Add vanilla, cinnamon and nutmeg and stir.
  4. Soak as much bread as will fit in the custard for about 2 minutes per side.
  5. In a large skillet over medium flame, melt 1 1/2 tablespoons of butter.
  6. Add soaked bread and fry about 3 minutes per side.
  7. Remove to baking sheet in warm oven.
  8. Continue until all bread is cooked.
  9. Serve warm, topped with compote.
Recipe Notes

Compote will thicken a little bit as it cools.