Baked French Toast with Berry Compote
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Soaking the bread before baking gives the French toast a light, souffl?ke texture.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 421 |
| pro | 12 g |
| total fat | 16 g |
| sat. fat | 8 g |
| carb | 57 g |
| fibre | 4 g |
| chol | 167 mg |
| sodium | 422 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 18% |
| vit A | 15% |
| vit C | 17% |
| folate | 49% |
Suggested Recipes
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1 cup (250 mL) each milk and 10% cream
6 eggs
1-1/2 tsp (7 mL) finely grated orange rind
3/4 tsp (4 mL) vanilla
16 thick slices Italian bread
1/4 cup (50 mL) unsalted butter
Berry Compote:
2 cups (500 mL) each thawed or fresh blueberries and raspberries
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) orange-flavoured liqueur or orange juice
1/4 cup (50 mL) orange juice
2 tsp (10 mL) cornstarch
Preparation:
In large bowl, whisk together milk, cream, eggs, orange rind and vanilla. Dip bread into mixture, turning to coat. Place in two 13- x 9 -inch (3 L) glass baking dishes; pour any remaining mixture over top. Let stand until absorbed, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry 4 bread slices, turning once, until golden. Transfer to parchment paper–lined baking sheet. Repeat with remaining bread. Bake in 350°F (180°C) oven until puffed, 5 to 7 minutes.
Berry Compote: Meanwhile, in saucepan, combine blueberries, raspberries, sugar and liqueur. In small bowl, mix orange juice with cornstarch; add to saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Rewarm to serve.) Serve with baked toast.
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry 4 bread slices, turning once, until golden. Transfer to parchment paper–lined baking sheet. Repeat with remaining bread. Bake in 350°F (180°C) oven until puffed, 5 to 7 minutes.
Berry Compote: Meanwhile, in saucepan, combine blueberries, raspberries, sugar and liqueur. In small bowl, mix orange juice with cornstarch; add to saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Rewarm to serve.) Serve with baked toast.
Tags:
Breakfast and Brunch; Cheese/Other Dairy; Eggs; Fruits; Skillet; Bake; Boil/Simmer; Make-Ahead; Christmas;
Source
Canadian Living Magazine: December 2008
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