Soaking the bread before baking gives the French toast a light, souffle-like texture.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Berry Compote:
Method
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 facts Per serving: about
- Sodium 422 mg
- Protein 12 g
- Calories 421.0
- Total fat 16 g
- Cholesterol 167 mg
- Saturated fat 8 g
- Total carbohydrate 57 g
%RDI
- Iron 18.0
- Folate 49.0
- Calcium 13.0
- Vitamin A 15.0
- Vitamin C 17.0
