Surprise your mom this Mother’s Day and make her breakfast in bed. Skip your usual breakfast destination and make it yourself with this Brioche French Toast and Mixed Berry Compote. I love to make breakfast at home and am always in search of ways to make it a little more exciting – and restaurant like.
There are so many variations you can do french toast, it’s a really great vehicle to your favorite toppings or fruit. I love fresh berries so I decided to try and make a compote on the stove top with strawberries, blackberries, raspberries, fresh orange juice, and a pinch of sugar. Berries have a lot of natural sweetness and one way to make this recipe a tiny bit healthier is to use less sugar in your compote. I have seen recipes with a whole cup! That is just way too sweet – agave or honey would be great as well.
For the bread: I decided to make this special and use challah because I could not find brioche in the store. They are similar and made with a lot of eggs. If you wanted to use whole wheat toast you could use that as well. Any white bread, whole wheat, challah or brioche would work. Since this is Mother’s Day you can make it extra special with a nice loaf of brioche.
Some other great toppings could be bananas, shredded coconut, chia seeds, walnuts, or even pure maple syrup! You don’t have to stick to this recipe, be creative!
Brioche French Toast with Berry Compote
- 3 eggs
- 1 cup of low fat milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 challah or brioche loaf cut into 1/2-1 inch thick slices – not including end piece (1 piece per person – cut in half when cooked)
- 3 tablespoons unsalted butter
- 3 cups fresh mixed berries (blackberries, blueberries, raspberries, strawberries)
- a pinch of sugar OR agave OR honey (use what you have)
- 2 tablespoon fresh orange juice + 1 teaspoon of orange zest
- Garnish: confectioner’s sugar for dusting
What to do:
- Prepare French Toast: Preheat oven to 300 degrees. Whisk together eggs, milk, cinnamon, vanilla, and salt. Pour into a large baking pan and place bread slices in pan for a few minutes on each side (do not over soak might fall apart).
- While bread is soaking preheat your pan with 1 1/2 tablespoons of butter over medium heat.
- Prepare the berry compote: In a small sauce pan place the 3 cups of berries, orange juice, zest and sweetener of choice. Over low-medium heat let berries reduce stir every couple minutes. Berries should form a sauce with a little bit of thickness to it.
- When butter is melted in pan carefully transfer soaked bread into skillet and cook until golden brown (about 4 minutes on each side may take longer). Transfer to a baking pan and move to oven to keep warm while you cook the rest of the bread in batches. Add more butter as needed. May take several batches – do not overcrowd.
- Once all batches are done remove french toast from the oven cut in half and stack on top of each other, spoon berry compote over top and garnish with confectioner’s sugar and a few pieces of fresh fruit.
Serve with fresh squeezes orange juice and enjoy!!!
Happy Mother’s Day!
Don’t forget to follow Hunter’s Healthy Kitchen on:
Spinach, Bacon and Cheese
An easy to make breakfast that is delicious. Egg muffins is a breakfast I have been wanting to try for the longest time! Everyone kept telling me that these are perfect for a weekday breakfast when you need to grab something and go. These egg muffins will last a few days in the refrigerator and then when you want to eat one you can pop it in the microwave for 30-45 seconds until warm.
But, if you don’t want to make these for the week then make them on a weekend. While everyone is sleeping simply combine all the ingredients and then bake them in the oven for 25-30 minutes. They are so delicious when served fresh! Light and fluffy filled with sauteed spinach, crisp bacon, and cheesy goodness.
If you wanted to use egg whites for this recipe that would be perfectly fine. Next time I may try using egg whites to see the difference in texture. Spinach, bacon, cheese and egg muffins would also make a great lunch if you needed to grab something quickly. Eating healthy doesn’t have to be difficult or take a long time, you just need to prepare ahead of time.
What you need:
- 5 large eggs
- 2 small handfuls of spinach, chopped
- 3 pieces of bacon
- 1/4 cup plus a splash more of milk
- 1/3 cup of shredded cheddar cheese
- good size pinch of salt, and pepper
What to do:
- Preheat oven to 350 degrees.
- In a saute pan cook bacon according to package. Remove from pan and pat dry. Then chop bacon into bits. Drain the excess fat from the pan and put in the spinach cooking quickly. Saute until just cooked and remove from pan.
- Spray a muffin tin really well with non-stick cooking spray (these have a tendency to stick). This a half batch of egg muffins so it will only make about 5 or 6. Double to make a larger batch.
- In a large bowl whisk together 5 eggs, milk, salt and pepper. Add in the bacon, spinach and half the cheese.
- Scoop the egg mixture into muffin tins using a 1/3 measuring cup until filled to almost the top. Will probably only make about 5 or 6 egg muffins. Fill the empty muffin spaces with a little bit of water so it cooks evenly.
- Sprinkle with a little more salt and pepper if desired and top with shredded cheese. ( I ran out of shredded cheese so I used cheese cubes)
- Bake for 25-30 minutes or until eggs are set and just cooked through. Tops of egg muffins should be cooked not wet and soggy. Carefully remove from pan while still warm.
- Serve immediately for a nice breakfast with a few fresh raspberries or let cool and store covered in fridge until ready to eat.
Healthier French Toast with Strawberries
Another Snow Day in New York. Whenever we get a snow day I love to take the time to make Breakfast. Last week I made French Toast. I love breakfast. French toast is something I hadn’t made in a long time because I just assumed it was one of those things that was better in restaurants. I was wrong! This is really good. It doesn’t taste heavily fried like some french toast. The wholewheat toast is great and you holds up really well if you do it right.
You can put French Toast with just about anything and it will be good. Serve with sliced strawberries (like I did), bananas, blueberries, walnuts, raspberries, the list goes on! It really is easy to make and layer with you favorite add ins. Make this for your family next time you are looking for something yummy to make for your family.
What you need:
Serves 1 Person (Double to serve 2)
- 2 slices of whole wheat toast
- 1 egg
- 1/3 cup of your favorite milk (almond milk works also)
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon good vanilla
- 4 strawberries sliced thin
- agave nectar in place of maple syrup as topping
What to do:
- Preheat a large nonstick pan over medium heat.
- In a bowl wide enough to fit a piece of bread mix together: egg, milk, cinnamon, nutmeg, and vanilla. Whisk until combined.
- Add 2 tablespoons of vegetable oil to the pan to lightly oil. While oil is heating in the pan dip 1 piece of bread into wet mixture (3 seconds on each side). Move bread to the pan (if pan is wide enough for 2 pieces add second pice of bread). Let cook on both sides until golden.
*Tips: Do not let bread sit in liquid for too long or it will fall apart when you move it to the pan. Watch so it does not burn.
- Remove from heat and place on a plate with sliced strawberries on top. Top with agave nectar to replace maple syrup and sprinkle with powdered sugar if desired.
Whole Wheat Toast with Mashed Avocado Topped with Bacon and a Fried Egg. Delicious.
I am a big fan of bacon and eggs for breakfast whenever I get the chance to have it. I loved the idea of changing this classic up by adding smashed avocado on an open face sandwich.
Avocados are rich, satisfying, and typically characterized as one of the “good” fats. It’s packed with anti aging, disease fighting antioxidants, and nearly 20 different vitamins and minerals, according to ABC News. If you do not eat avocado regularly you should consider adding this superfood to your diet. 1/5 of the avocado is about 50 calories and 3 carbohydrates. You do not need to eat a lot of this to get the benefits. I try and use about 2-3 slices per person when I eat avocado.
Try this egg sandwich when you need a satisfying yet filling breakfast and wish to have something new for breakfast or lunch.
Serving Size 1
What you will Need:
- 1 egg
- salt, pepper, italian seasoning
- 2 pieces cooked thick cut bacon
- 1 piece of toasted whole wheat bread
- 2 tablespoons smashed avocado seasoned with salt and pepper
- 2 tablespoons of butter
What to do:
- Begin by cooking your bacon according to your package or your preferred cooking method. When bacon is almost done heat up a frying pan with 2 tablespoons of butter. Crack egg into butter and cook for about 1-2 minutes on each side depending on how runny you like your egg. Season egg with seasoning salt and italian seasoning.
- While egg is cooking mash avocado in a bowl and season with salt and pepper and spread onto toasted bread.
- Next put cooked bacon onto avocado toast and when egg is done you can move it to a paper towel to remove some of the butter and then put on top of your toast.
- Enjoy a satisfying twist on an old classic!