I absolutely love weekend breakfasts. At the moment, my weekday breakfast is the exact same thing everyday. It tastes delicious but I like spending time in the kitchen and creating something a bit different to my usual.
French toast is super easy and always guaranteed to be tasty! Very minimal prep time and ingredients required. I had some leftover frozen raspberries that I had been meaning to use for a while and figured it would be a good pair with the toast.
And to finish, I added a generous drizzle of 70% dark chocolate. The combination of raspberry and chocolate works a treat if you’ve never tried it, you should.
French Toast with Raspberry Compote (yields 1 serving)
What you’re going to need
2 slices bread, sliced into large triangles
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
25 g dark chocolate, melted
1/4 cup raspberries (frozen or fresh)
1 tablespoon maple syrup (plus additional for serving)
20 mls water
- In a small saucepan, prepare the raspberry compote by adding the raspberries, water and maple syrup. Keep on a low simmer unless mixture reduces and thickens. Set aside.
- In a small bowl, whisk the egg, vanilla extract and cinnamon until well combined.
- Heat up a fry pan on a medium heat. Dip each triangle of bread into the egg mixture then place in the fry pan. Cook for approximately 2 minutes each side or until golden brown.
- Serve toast hot with melted chocolate drizzle and raspberry compote on top. Optional: Add maple syrup over the top as well.