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French Toast with Berries and Raspberry Compote

A beautiful, elegant French Toast with Raspberry Compote. Gluten free, dairy free and sugar free options offered.

Course Breakfast
Cuisine French
Keyword breakfast, dairy free, french toast, gluten free, sugar free
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings


Raspberry Compote

  • 1 pint fresh or frozen raspberries (if using frozen, thaw first)
  • 1/3 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
  • 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


Raspberry Compote

  1. 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

  1. Whisk eggs, add milk and vanilla, whisk more

  2. 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

  3. Add bread to pan and cook until golden brown on each side

  4. Top with berries and compote, garnish with powdered sugar if desired