This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! As with many dishes with “French” in the name (cough French Fries cough) the French Toast isn’t actually French. In fact, a version of it has existed before the founding of France. It gets its name from a man called Joseph French from Albany, New York - talk about a surprise! But I won’t bore you with more historic details. Instead, I’ll share answers to questions about making French toast or berry compote - ingredients to use, how to cook, and how to troubleshoot.
📋 Ingredients & tips
You’ll need fluffy but dry bread. You’ll dip this into a custard made with eggs, milk, vanilla, cinnamon and nutmeg. For the berry compote, you’ll need mixed berries and sugar. But the devil is in the details! 🍞 Bread: The bread makes a huge difference for a good French Toast. I prefer to use brioche but Challah, Pullman loaves or sourdough all work well. Challah also has the added advantage of usually being lactose free. But if you can’t find those in a pinch, here are two things to watch out for:
👩🏽🍳 Making perfect French toast
Over the years, I’ve had many run-ins with French toast gone awry. Here are some common mistakes (and tips and tricks to avoid them).
Make the perfect custard for dipping your bread. Mix your custard well and be careful not to add too much milk. I first whisk my eggs in a tall water glass with a fork (trust me, it works so well!) Then I whisk that with milk and spices in a shallow dish to mix well. If you add too much milk, the eggs won’t cook through. If you don’t mix well, you might end up getting egg whites on the French toast. We don’t want either of those!
Soak the bread for a few minutes if you can. When I’m in a rush, I toss the bread in the mixture, and throw it on the pan. You can do absolutely that (and it’ll still pretty good). But for a perfect, lip smacking French toast, I toast the bread lightly (about a minute) and then soak my bread slices in the custard for no more than 5 minutes (flipping half way in between). This helps the bread soak up the custard. It also makes for the type of French toast you get at your favorite brunch spot in town.
Use medium heat and preheat the pan. I love using a cast iron skillet, and I preheat the pan before I drop the slices in. There’s sugar in the custard, so you don’t want to burn it. If the pan is not hot enough, the custard will seep out because it doesn’t start cooking the second it hits the pan. So, I preheat the pan and then aim for 3 to 4 minutes per side on medium heat. I also try not to overcrowd the pan.
Use both butter and oil, and do it each time you add a new slice: Butter burns. I’ve experienced this one too many times in my life. So, nowadays I add about a teaspoon of neutral oil (avocado oil typically) along with butter. I wipe the pan between each slice, removing all the burnt bits and use a fresh dollop of fat before tossing the next slice in.
Know when French toast is done cooking: this is a matter of preference to some degree. I like my center to not be super cooked, but my boyfriend likes his to be cooked through. Touch the French toast before you take it off the pan (i.e. give it a poke). I’ve found three minutes of each side is perfect for how we both like it, but you’ll perfect yours the more times you make this!
🍓 Scrumptious berry compote
Berry compote = berries cooked in sugar and water (typically their juices). The most delicious French toast topping that I can think of. You can also use this berry compote to top up other breakfast dishes (like these cinnamon roll overnight oats, and many others)
But here are some common questions, mistakes, tips and tricks to ensure you get them right each time.
Use either fresh or frozen fruit. In the summer, when we have an abundance of berries, I like to make fresh berry compote. All other times of the year, frozen fruit works just as well. You can use most types of fruits - berries, stone fruits like peaches or apricots, apples, and pears all make for excellent berry compote.
Thickening your fruit compote. If your compote ends up too watery, add a spoonful of chia seeds in there - nutrition, check. Alternatively, you can whisk together some cornstarch and water until smooth, and add that to your skillet. Note that the sauce will thicken as it cools!
Storing berry compote. Berry compote is technically intended to be eaten fresh whenever possible (and why note - it takes 10 minutes to make!) It will stay in the fridge for up to a week, but it’s not a jam!
Using wine in your compote: Get it. I love wine in my compote. Use red wine, and go for a dark one - think Cabernet, Bordeaux, Beaujolais. In fact, what a great reason to crack open a bottle the night before, right?!
If you try this recipe, let me know! Leave a comment, rate it, and tag #urbanfarmie on Instagram, @urbanfarmie on Pinterest!
Check out these other delicious brunch recipes while you’re here too!
📖 Recipe
Note: This post was originally published in October, 2019. It was updated on 3 July, 2020 with new pictures and updated tips and tricks. If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
