Cinnamon French Toast with Berry Compote

Two slices of cinnamon swirl French toast served with a warm blueberry and blackberry compote, then topped with whipped cream

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Prep Time: 20 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

8 slices cinnamon swirl bread
3 tablespoons margarine
½ cup whipped cream

Blueberry and Blackberry Compote
3 tablespoons water
2½ teaspoons sugar
1 teaspoon cornstarch
1 teaspoon water
2¼ tablespoons frozen blueberries
2¼ tablespoons frozen blackberries

French Toast Batter
½ cup whole milk
1¾ cups liquid eggs
2 tablespoons sugar
¼ teaspoon vanilla extract
½ teaspoon ground cinnamon

Allergens:

Eggs, Gluten, Milk, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Blueberry and Blackberry Compote: In a sauce pan, bring first-listed water and sugar to a boil. In a small bowl, combine cornstarch and second-listed water until smooth for slurry. Add slurry to sugar mixture to slightly thicken. Add blueberries and blackberries. Simmer for 2 minutes or just until heated through. Do not overcook. Remove from heat and cool quickly.
French Toast Batter: In a bowl, combine milk, eggs, sugar, vanilla and cinnamon. Mix well.
Dip bread in French Toast Batter to evenly coat. Remove from batter allowing extra batter to drip off bread.
Preheat grill to 350˚F. Coat with margarine. Place bread slices on griddle. Cook for 3 to 4 minutes on each side or until cooked through and golden brown.
Cut each French toast slice in half. Place 4 halves on plate. Top with 1 tablespoon warm Blueberry and Blackberry Compote and a dollop of whipped cream.