French toast with vanilla and raspberry compote

4
35 minutes

Ingredients

  • 8 slices of bread, of your choice - stale bread is best
  • unsalted butter, for frying
  • 2 eggs, large
  • 150ml of whole milk
  • 1 tbsp of caster sugar
  • 250g of raspberries, fresh or frozen
  • 50g of caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp of raspberry jam
  • vanilla sugar, to serve

Method

1
To make the raspberry compote, put the raspberries, caster sugar, vanilla extract and raspberry jam into a saucepan and heat gently over a low heat until the raspberries have released their juices but are still whole. Set to one side to cool slightly
2
To make the French toast, beat the eggs, milk and sugar together and pour it into a shallow bowl
3
Melt the butter in a large non-stick frying pan or on a large griddle. Dip the bread into the egg and milk mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter
4
Cook until golden brown on both sides and then serve straight away with the vanilla raspberry compote and a sprinkling of vanilla sugar. I find it best to cut the bread into triangles to serve, as it looks more attractive
5
If cooking for a crowd, fry the bread in batches and keep them warm in a hot oven, wrapped in foil to stop them drying out