Okay, okay it is true I am addicted to brunch. I mean how could you not be when every Sunday greets you with poached eggs over avo toast, banana walnut pancakes, homemade popovers, and bottomless mimosas? I mean it is an endless bevy of breakfast deliciousness. Since spring is in the air and berries are calling my name, I created a yummy Challah French toast that will make you swoon.
Challah French Toast with Berry Compote
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| Photo by Half Baked Harvest |
Active Time: 20 Min
Servings: 6-8
Ingredients:
1 Loaf of Challah Bread Sliced
6 Large Eggs
3-4 Tbsp Milk
3-5 Tbsp Unsalted Butter
2 tsp Cinnamon
2 tsp Vanilla
12 oz Frozen Berries
1 Pint Fresh Raspberries
3-4 Tbsp Sugar
2 Tbsp Instant Tapioca
1 Tbsp Lemon Juice
Directions
Slice the challah bread in 1/2 -1 inch thick slices and set aside. In a medium sized bowl scramble the eggs with the milk, cinnamon, and vanilla. Heat a large skillet with a 1/2 Tbsp of butter. When the butter has melted dip the challah in the egg mixture - be sure to coat both sides completely - and place in the pan. Cook the French toast until lightly browned - about 2-3 minutes on each side.
Simultaneously, in a small pot on medium-low heat place the frozen berries, sugar, tapioca, and lemon juice and simmer until it starts to get glossy and thicken - about 10-15 minutes. Gently Fold in the fresh raspberries and serve over the French Toast warm.
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