Baked French Toast with Berry Compote
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This recipe makes 8 servings
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 |
Soaking the bread before baking gives the French toast a light, souffle-like texture.
Ingredients
- 1 cup milk
- 1 cup 10% cream
- 6 eggs
- 1-1/2 tsp finely grated orange rind
- 3/4 tsp vanilla
- 16 thick slices Italian bread
- 1/4 cup unsalted butter
- Berry Compote:
- 2 cups thawed or fresh blueberries
- 2 cups thawed or fresh raspberries
- 1/2 cup granulated sugar
- 2 tbsp orange-flavoured liqueur or orange juice
- 1/4 cup orange juice
- 2 tsp 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.
Source : Canadian Living Magazine: December 2008
- Keywords : Brunch; Bake; Christmas; Bread; Eggs; Cream; Raspberries; Blueberries;
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