We celebrated my 57th birthday and Mother’s Day in France this May. What a spectacular vacation. Of course I had to come home and share a French inspired meal and I think you are going to love it! This is my French Toast with Raspberry Compote, a breakfast guaranteed to please!
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The French are All About The Pastry For Breakfast
Croissants, French Bread, toast with preserves, you name the bread, the French will eat it for breakfast. Did we have this exact breakfast in France. Nope. Never. But it was inspired by the French love of pastry and preserves.
Where We Went and What We Did:
This trip was all about visiting our daughter, son in law, and grand baby Minna, who live in the heart of Paris.
And while we did have my 57th birthday dinner at Les Ombres near the Eiffel Tower, we spent the next several days in Barbizon.
Barbizon is a small town about an hours drive from Paris. While there we shopped for food at open markets, perused the art shops, and took walks through the forest on the way to our in laws house for meals in the garden.
If you go to Paris I highly recommend spending a couple of days in Barbizon or nearby Fountainebleau. The French certainly do appreciate beauty. At every turn there seems to be something charming to catch your eye.
And don’t even get me started on the parks in France. The most exquisite, well thought out and relaxing parks I have ever seen!
A Trip To Trouville:
After visiting Paris and Barbizon we packed up and headed to Trouville, a small, quiet beach community in Normandy. Quaint is an understatement and the beaches were pristine!
Off to Chateau de Chambord!
So, do you want to visit France yet? How could you not? Our last few days in France were spent at the Chateau De Chambord. Yes, this is real life.
We toured, ate, relaxed, ate, boated, ate, slept, ate and ate. My pants are tight. I am not happy about it, but c’est la vie!
Want to See More?
Follow me on Instagram and check out my stories: Paris 2019, The Wedding, and France! (PS these links only seem to work on desktop…sorry phone viewers)
Now, Onto The French Toast!
I serve this vanilla laced French toast loaded with berries and drizzled with homemade raspberry compote. The compote only takes about 15 minutes to make and adds a beautiful splash of bright fuchsia! The compote can be served hot or cold and stores well in the fridge for five days. If you want to make the compote sugar free, I recommend using Lankanto a natural 1:1 sweetening option! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer.
The Recipe: French Toast with Raspberry Compote! (GF, DF and Sugar free options offered)
What you need: if making this recipe sugar free, in place of sugar I recommend Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia powder! If you need a good pan, read this <—click! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer. To make this recipe dairy free use your favorite almond milk or make your own!
A beautiful, elegant French Toast with Raspberry Compote. Gluten free, dairy free and sugar free options offered.
- 3 cups fresh raspberries, rinsed
- 3 tablespoons granulated sugar (or Lankanto a natural low carb sweetener linked above)
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons water
- 8 pieces of your favorite bread (I use GF sour dough from New Grains Bakery linked above)
- 4 eggs, whisked
- 2/3 cups milk or almond milk
- 1 teaspoon vanilla or vanilla paste
- 4 tablespoons butter, ghee or coconut oil
- 1 pinch sea salt
- 1 cup fresh raspberries, for topping
- powdered sugar, for garnish, optional
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Add all ingredients to a saucepan, mix well, bring to a boil
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Reduce heat and simmer for 10 minutes, stirring occasionally
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Fruit should begin to break down and thicken. The longer you cook the thicker it will become so use your own judgement. When compote looks like a thin syrupy jam, turn off heat. If you wish to remove seeds (completely optional), pour through a screen colander and use a spatula to push liquids through screen, discard seeds. Use compote warm or cold. Can be stored covered in the fridge for 4-5 days or frozen for a month.
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Whisk eggs, add milk and vanilla, whisk more
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Place pan or skillet on medium heat. When pan is hot, melt butter, ghee or coconut oil. Make sure pan is evenly covered with oil
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Add bread to pan and cook until golden brown on each side
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Top with berries and compote, garnish with powdered sugar if desired
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