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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