French toast with vanilla and raspberry compote

35 minutes


  • 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


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
To make the French toast, beat the eggs, milk and sugar together and pour it into a shallow bowl
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
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
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