Tested till perfect Baked French Toast with Berry Compote

Baked French Toast with Berry Compote

Soaking the bread before baking gives the French toast a light, souffle-like texture.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 cup 1cupmilk
  • 1 cup 1cup10% cream
  • 6 6eggeggs
  • 1-1/2 tsp 1-1/2tspfinely grated orange rind
  • 3/4 tsp 3/4tspvanilla
  • 16 16thick slices Italian bread
  • 1/4 cup 1/4cupunsalted butter

Berry Compote:

  • 2 cups 2cupsthawed or fresh blueberryblueberries
  • 2 cups 2cupsthawed or fresh raspberries
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tbsp 2tbsporange-flavoured liqueur or orange juice
  • 1/4 cup 1/4cuporange juice
  • 2 tsp 2tspcornstarch
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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.

Nutritional Information Per serving: about

cal 421 pro 12g total fat 16g sat. fat 8g
carb 57g fibre 4g chol 167mg sodium 422mg

% RDI:

calcium 13 iron 18 vit A 15 vit C 17
folate 49
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