Coffee Liquor French Toast with Berry Compote

That is my son, carefully pouring a spoonful of warm berry compote over warm french toasts. He helped me make the french toast and fresh berry compote for breakfast today. It's such a joy to have my sons help me in the kitchen. It's nostalgic. I always tell them stories of how our mom taught us so many things in the kitchen. Lessons that can only be passed down from a mother to her child. We cant find this in books, or a recipe video. I plan to make a serious effort to get them in the kitchen at least over the weekends. 

We used brioche. It is the perfect bread to use for french toast. Thick slices dipped in a mixture of egg, vanilla, milk, melted butter and sugar. I added a splash of coffee liquor to the egg mixture. Just gives a whole new dimension! Soaking it just enough and placing it on a warm pan that is smeared in melted butter, then cooked on medium flame just until golden brown. The toast is flipped and let to cook the same way on the other side. 

It is then plated and stacked. Dusted with powdered sugar when still warm , and doused in tangy sweet warm berry compote. A little piece of heaven on a Sunday! Enjoy!


Serves 4

For the toast

  • A loaf of brioche, cut into 8-10 thick slices. 
  • 3 eggs
  • 3 tsp sugar
  • 1/2 cup milk
  • 1/4 cup coffee liquor
  • 1 tsp vanilla essence
  • 1/4 cup melted butter
  • 1/2 stick butter

 For the berry compote

  • 1 cup fresh strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • Juice of half a key lime
  • 1/4 cup honey
  • 1 tsp cornstarch (optional)

Compote preparation:

  1. Add berries in a saucepan on medium heat. Bring to a boil
  2. When the fruits get pulpy, add lime juice and honey. Stir to combine. 
  3. Make a slurry of cornstarch and a few spoons of water. 
  4. Add this to the berries, cook for a minute and remove from heat. Set aside.

French toast preparation:

  1. In a mixing bowl, whisk together eggs, milk, sugar, coffee liquor and melted butter. Pour it into a shallow dipping plate. 
  2. Set a skillet on medium heat. 
  3. Smear a generous serving of butter and let it foam.
  4. Dip bread in the egg mixture, flip and soak well on both sides. Gently place them in the skillet and fry until golden brown. Flip and repeat. 
  5. Serve hot off the griddle with warm berry compote and a generous dusting of sugar. Enjoy