4slicesbreadpreferably brioche - check post for tips
2tablespoonbutter1 tablespoon for every two slices
2teaspoonoilI use avocado oil - 1 teaspoon per two slices of bread
½tablespooncinnamonadjust to taste
½tablespoonnutmegadjust to taste
1teaspoonbrown sugaradjust to taste
2cupsfrozen mixed berries
Heat a skillet over low heat, add berries, sugar, and slowly crush the berries until it forms a thick sauce-like consistency
Adjust thickness to your taste, turn the stove off, and let it thicken as you make the French toast!
Whisk the eggs, cinnamon, vanilla, nutmeg, and milk in a bowl
Preheat a cast iron skillet until warm on medium heat
Dunk the bread slice in the custard and use gentle pressure from your fingers. If you have time, you can toast the bread ahead of time and then soak it in the custard for up to 5 minutes.
Add 1 tablespoon of butter and 1 teaspoon of oil to a pan and let it heat up
Cook the bread, 3 minutes on each side until perfectly brown - this is done to preference. If you want it more "cooked" you can leave it on another minute on each side.
Serve two slices of French toast and pile the compote on top of it. You can also garnish with powdered sugar and/or mint leaves!
Picking the right bread is critical - you want something that's dry on the outside, soft and fluffy on the inside, and sturdy enough to not fall apart when you soak in custard. Old bread works, but make sure it's not stale!
Make sure to wipe the skillet clean and use fresh butter and oil each time you add additional slices of toast. This helps make sure there are no burnt bits.
Adjust spices to taste - I usually go light on the cinnamon and add in nutmeg to give it the nutty flavor. But you can scale up and add up to 2x the cinnamon mentioned in this recipe, depending on your taste.
Check out the full post for tons of tips and tricks and troubleshooting suggestions!