French Toast with Berries and Raspberry Compote
A beautiful, elegant French Toast with Raspberry Compote. Gluten free, dairy free and sugar free options offered.
Servings 4 servings
Ingredients
Raspberry Compote
- 1 pint fresh or frozen raspberries (if using frozen, thaw first)
- ⅓ cup granulated sugar (or Lankanto a natural low carb sweetener linked above)
- 3 tablespoons lemon juice plus 1 tablespoon water
French Toast
- 8 pieces of your favorite bread (I use GF sour dough from New Grains Bakery linked above)
- 4 eggs, whisked
- ⅔ 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
Instructions
Raspberry Compote
- Add all ingredients to a saucepan, mix well, bring to a simmer. Cook until sauce begins to thicken, about 8 minutes, stirring frequently. Use a potato masher to smash berries. When sauce is thick enough it should coat the spoon. To Strain Out Seeds: Use the back of a wooden spoon to press the coulis through a fine sieve to remove the seeds.
French Toast
- Whisk eggs, add milk and vanilla, whisk more
- 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
- Add bread to pan and cook until golden brown on each side
- Top with berries and compote, garnish with powdered sugar if desired