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!
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Weight Watchers Magazine featured a Summer Fruit Galette, or rustic tart, on the cover for July/August 2014. The Summer fruit tart is filled with fresh summer fruit. I decided to make this recipe, a summer Fruit Galette, and use peaches and blueberries that were picked from a farm and taste like the Summer.
I had never heard of a galette before but after some research I learned that it is a free standing rustic tart. The galette originated in France and is often filled with apples, cheese, egg, berries, or similar ingredients. The ingredients from this Galette were picked from Lewin Farm on Long Island.
Summer Fruit Galette is very easy to make and can serve up to 10 people. This is a healthier desert option because less crust is used then in a traditional pie. You can also use fruit that is in season such as peaches, raspberries, or blueberries. According to Weight Watchers the PointPlus value is 4.
Weight Watchers Summer Fruit Galette:
- 1 1/4 cups of all purpose flour (or you can use whole wheat)
- 1 tablespoon sugar
- 1/2 tsp salt
- 3 tsp canola oil
- 1 tbsp. cold butter, cut into pieces
- 3-4 tbsp. ice water
- 1 1/4 lb peaches, pitted, halved and cut into 1/2 inch wedges (about 6)
- 6 oz fresh blueberries or raspberries
- 1/3 cup of sugar
- 1 tsp lemon juice
- pinch salt
- 2 tsp fat-free milk
- 1 tsp sugar
- Make crust. Pulse flour, sugar, and salt in food processor until blended. Add oil and butter; pulse until mixture is like coarse crumbs. Add 3 tablespoons ice col water pulsing until dough forms. If dough does not come together add another tablespoon of water. Shape dough into ball and wrap in plastic and refrigerator until firm, 1 hour or up to 1 day. *If you do not want to use a food processor you can follow the same directions with a bowl.
- Make filling when ready to prepare fruit tart by combining all ingredients in a mixing bowl.
- Preheat oven to 375 degrees an cover baking sheet with parchment paper.
- Roll out dough on a lightly floured surface area. Transfer onto baking sheet. Pour filling on center of pie crust.
- Fold edges of dough up pleating as you go. Brush edges of dough with milk and then sprinkle with sugar.
- Bake until filling is tender. 35-40 minutes. Let galette cool and cut into wedges.
- Enjoy. Can serve up to 10 people.
Weight Watchers Magazine July/August 2014
Got Peaches? Make a cobbler!
Fresh Peach Raspberry Cobbler, YUMM!!
Recently I went peach and raspberry picking at Lewin Farm on Long Island. We got 10 pounds of peaches so you will see many peach recipes. This peach raspberry cobbler was so fresh with sweet summery goodness.
This post is in honor of my cousin, Nick. We used to bake a lot when we were younger but haven’t had the opportunity to in almost 2 years. The other day Nick, Ryan (my boyfriend) and I were hanging out and we decided to bake this cobbler. It was so fun and felt like old times.
I of course am the boss in the kitchen and they were my sous chefs. With a little team work we were able to put together a delicious cobbler that is super easy and takes very little time to prepare.
The peaches are fresh from the trees and the raspberries are from the bushes at Lewin Farm. I loved getting the fruit straight from the tree. Here’s what it looked like:
You will need:
- 4 tablespoons of butter
- 1 cup of all purpose flour
- 1/2 cup of sugar
- 1 tbsp baking powder
- pinch of salt
- 1 cup of milk
- Juice of half a lemon
- lemon zest
- 1/4 tsp cinnamon
- 5 peaches peeled and sliced
- a handful of raspberries
What to do:
- Start by preheating the oven to 375 degrees and melting 4 tablespoons of butter in the pan you will use to cook cobbler.
- Prepare your fruit by combining sugar, peaches, raspberries, lemon juice, lemon zest in a sauce pan over medium heat until sugar melts and begins to cook down.
- While butter is melting and fruit is cooking combine flour, baking powder, salt, and a sprinkle of sugar in a bowl. Slowly add 1 cup of milk into mixture until ingredients are incorporated.
- Pour batter over melted butter. Do not mix. Then pour peach mixture over the batter evenly distributed. The batter will cook over the peaches and create a crust.
- Bake for 45 minutes or until golden brown. Let cool 10 minutes and Enjoy!