French Toast with Berry Compote

French Toast with Berry Compote

Serves 4
Cooks in
Preparation Time


4 eggs
1/3 cup light cream
1/3 cup reduced-fat milk
1/4 cup caster sugar
1 teaspoon ground cinnamon
25g butter, chopped
8 slices thick fruit bread
200g vanilla yoghurt, to serve
1/4 cup caster sugar
300g field fare frozen Summer Fruit Mix  or Woodland Fruit Mix

4 eggs1/3 cup light cream1/3 cup reduced-fat milk1/4 cup caster sugar1 teaspoon ground cinnamon25g butter, chopped8 slices thick fruit bread200g vanilla yoghurt, to serveBERRY COMPOTE1/4 cup caster sugar300g field fare frozen Summer Fruit Mix  or Woodland Fruit Mix

Make berry compote:

Place sugar and 2 tablespoons of cold water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside.

Place eggs, cream and milk in a bowl. Whisk until combined.

Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread for 2 minutes each side or until golden brown. Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.

Serve toast with compote and yoghurt.


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