Sourdough French Toast with Berry Compote and Soft-Scrambled Eggs Recipe
Enjoy a luxurious breakfast with this Sourdough French Toast paired with a delightful berry compote and perfectly soft-scrambled eggs on the side.
Equipment
- 1 Non-stick skillet For cooking the eggs and French toast
- 1 Saucepan For the berry compote
- 1 Mixing Bowl For the French toast batter
Ingredients
- 8 slices Sourdough bread Thick cut
- 4 large Eggs
- 1 cup Milk
- 2 tsp Vanilla extract
- 1 tbsp Sugar Optional
- 1/2 tsp Cinnamon
- 2 cups Mixed berries Fresh or frozen
- 1/4 cup Sugar
- 1 tbsp Lemon juice
- 8 Eggs For a richer taste, you can add a bit of cream
- to taste Salt and pepper
- 2 tbsp Butter
Instructions
- Combine berries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer until the berries are soft and the sauce has thickened, about 15 minutes. Set aside to cool.
- In a large mixing bowl, whisk together eggs, milk, vanilla extract, sugar (if using), and cinnamon.
- Dip each slice of sourdough bread into the mixture, ensuring both sides are coated.
- Heat a non-stick skillet over medium heat and cook each slice until golden brown on both sides. Keep warm.
- In a bowl, beat eggs with salt and pepper.
- Melt butter in a non-stick skillet over low heat.
- Add the eggs and cook gently, stirring constantly, until softly set.
Notes
The berry compote can be made in advance and stored in the refrigerator. This dish is a great way to use up stale sourdough bread.
Nutrition
Serving: 1gCalories: 495kcalCarbohydrates: 58gProtein: 20gFat: 20gSaturated Fat: 8gCholesterol: 372mgSodium: 717mgPotassium: 322mgFiber: 4gSugar: 25gVitamin A: 49750IUVitamin C: 4.9mgCalcium: 1890mgIron: 0.8mg
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