This recipe is super simple and allows brunch to come together quickly. You can improvise easily with whatever fruit is in season, though berries and stone fruits work best. Serve with bacon or sausage and a cup of coffee or your favorite juice.
First, get your berry compote on the stove. Once assembled, you just need to stir it a bit while it simmers, allowing you make the French Toast.
3 cups fresh or frozen berries or fruit (we used strawberries and blueberries)
3 tbsp orange juice (we squeezed half a fresh orange in)
1 tbsp sugar
Place fruit, juice, and sugar in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Let thicken slightly.
Remove from heat and transfer to a clean jar or container to cool thoroughly. Serve at room temperature or slightly warm, poured over French Toast.
1 tbsp vanilla extract
1 tsp ground cinnamon
1/2 cup milk
3 tbsp orange juice
8 slices bread
Butter to grease skillet
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk and orange juice.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with compote and enjoy!