French Toast with Mixed Berries

01Method

1. 1

   For the berry compote: In a small saucepan, combine the sugar, vanilla pod and seeds, citrus zests, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves, then cook for about 2 minutes.

2. 2

   Take the pan off the heat and stir in the orange and lemon juices. Place all the berries together in a bowl. Pour the warm syrup through a strainer over the berries and leave them to marinate at room temperature for 30 minutes. Set aside until ready to serve.

3. 3

   For the French toast: Pour the milk into a small saucepan, add the cinnamon pieces, and warm over medium heat just until small bubbles appear around the edges. Remove from the heat and allow to steep for 30 minutes.

4. 4

   In a bowl, lightly beat the eggs together with the nutmeg and sugar. Strain the infused milk into the egg mixture, discarding the cinnamon. Whisk everything together into a smooth batter.

5. 5

   Preheat the oven to 180°C/Gas 4. Using a serrated knife, cut the baguette on the diagonal into 18 slices, each about 2.5 cm thick. Place a large skillet over medium heat and melt half the butter. Submerge 9 bread slices fully in the batter, then transfer them to the pan. Cook, flipping once, until both sides are golden, about 2–3 minutes per side. Repeat with the remaining butter and bread slices.

6. 6

   Arrange all the toasts on a baking sheet and bake until warmed through and slightly puffed, about 8–10 minutes.

7. 7

   Distribute the toasts among plates, dust with icing sugar, spoon the mixed berries on top, and serve straight away.