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September 2009 Issue
Cinnamon-Raisin French Toast with Mixed Berry Compote
by Ronda L. Halpin
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As summer comes to an end, it only seems appropriate to give breakfast one last special touch of summer's best. This month, I'm offering a delicious way to do just that. Featuring a special berry compote that is the epitome of summer, this great French toast recipe is sure to become a staple in households that love fruit. While it's best with fresh summer fruit, I have been known to use frozen berries instead. Just add a little more sugar, as needed, and you'll have a great topping for French toast, pancakes ... even ice cream!

To pair with the sweet and tangy fruit topping, a truly decadent French toast using cinnamon-raisin bread seems only proper. And a touch of rich half and half and a bit of vanilla flavoring really completes the dish. To complete the meal, you can simply add hot coffee and juice ... or consider a side of thick-cut bacon. But really, this dish is enough to be the meal on its own.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Cinnamon-Raisin French Toast with Mixed Berry Compote

For the toast:
  • 6 eggs
  • 1/4 c. half and half
  • 1 tsp. vanilla extract
  • 1 small loaf cinnamon-raisin bread - I like the kind with golden raisins in it
For the compote:
  • 2 c. strawberries
  • 2 c. blueberries
  • 1 c. sugar
  • 2 T. instant tapioca
Preheat a griddle to medium-high heat. Meanwhile, beat together the eggs, half and half, and extract to form a frothy liquid. Dip thick slices of the bread into the mixture, coating it evening. Fry the bread on a buttered griddle until each side is golden brown.

When you preheat the griddle, also combine the berries and sugar in a small saucepan. Heat over medium heat, stirring frequently, until the mixture begins to bubble. Add the tapioca and mix gently until the sauce thickens. Remove from the heat and serve with the French toast.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
 



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