Breakfast · American
Caramelized French Toast with a Berry Compote
Caramelized French Toast with a Berry Compote — 8 hr 45 min, 14 ingredients, adapted from Gaby Dalkin.
Recipe adapted from Gaby Dalkin · View original
Total
8 hr 45 min
Serves
4
Calories
741 kcal
Ingredients
- 2 large eggs
- 2 egg yolks
- 1 cup whole milk
- 1/2 cup heavy cream
- Pinch of kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon grated nutmeg
- 1/2 cup white sugar, plus 2 extra tablespoons (divided)
- 4 (2-inch-thick) slices country bread (brioche or challah also work)
- 8 tablespoons butter (with olive oil & sea salt, or regular butter)
- Maple syrup and berry compote, for serving
- 1 cup blueberries
- 1/2 cup raspberries
- 4 tablespoons maple syrup
Instructions
- Combine eggs, egg yolks, milk, cream, salt, vanilla, nutmeg, and 2 tablespoons of the sugar. Whisk well until evenly combined.
- Place the bread in a shallow dish that fits the slices snugly. Pour the egg mixture over and soak in the refrigerator at least 8 hours, flipping slices carefully around the 4-hour mark for even soaking.
- When ready to cook, place a large cast-iron skillet into a 425°F oven to preheat.
- Remove the bread slices from the dish, letting excess liquid drip off. Sprinkle evenly with the remaining 1/2 cup sugar.
- Carefully remove the hot skillet from the oven, add 4 tablespoons butter, spread around, and add the sugar-coated bread, spacing evenly. Reduce oven to 400°F and return skillet to oven. Cook until bottoms are evenly toasted and golden brown, 14-18 minutes.
- Remove skillet, flip the bread, and add the remaining 4 tablespoons butter in slivers around the slices. Cook until bottoms are nicely browned, 7-8 minutes more.
- For the berry compote: heat blueberries in maple syrup until warm and nearly bursting, then remove from heat and fold in raspberries.
- Serve the French toast immediately with maple syrup and berry compote.