Caramelised French Toast with Raspberry Compote

At I Heart Cooking Clubs we continue cooking (for just a few weeks more) with Mark Bittman, and our theme this week was "Damn, that's Sexy!"  An opportunity to cook (or have someone cook for you) the food that really turns you on.  What's your idea of sexy food?  Chocolate - goes without saying; some fresh fruit - almost any berries, mango, figs, pomegranate, papaya; certain seafood - oysters, scallops, lobster, and crab would all be on my list.  Also high up on my list of "sexy" is having breakfast in bed, and staying in bed until midday - even if you're on your own.  In fact, in my opinion, treating yourself to something special when you're dining alone is the ultimate indulgence (you may have read some of my earlier posts about solitary pleasures here and here).

But I digress.  It's been a funny old week here in Christchurch, and this morning seemed like the perfect time for a bit of self-indulgence - time for a big sleep-in, make a bit of breakfast, and retreat back to bed for a couple of hours.  Mark Bittman's Caramelised French Toast from How to Cook Everything seemed to fit the bill perfectly.  I also took some frozen raspberries out of the freezer to make a warm berry compote to accompany the french toast - now, you can't tell me that's not sexy!

First, you need to start with good, day-old bread - I'm sorry but Tip Top sandwich sliced simply will not do.  I used this Honey Vienna loaf from Vic's Bakery - it has a beautiful chewy texture, and the little bit of sweetness makes it perfect for things like bread puddings and french toast.

Cut bread into thick slices, and soak in a shallow "bath" of beaten eggs, milk, vanilla essence and sugar.

After a couple of minutes of soaking, turn bread over and sprinkle the top of the bread with brown sugar.  Soak for a couple of minutes longer.

Meanwhile, heat butter in pan over medium-high heat, and when the butter is melted and hot add the slices of bread to the hot pan, sugared side down.  Now sprinkle the other side of the bread with brown sugar.  Cook until the bread is nicely browned on the bottom, then flip over and brown the other side.

While the bread is cooking, put raspberries into a microwave-proof dish and microwave on high for 2 minutes.  Stir, add sugar, and microwave on high for a further 2 minutes.  Stir.

Remove browned toast from the pan to a warm plate and serve immediately, with raspberry compote on the side or spooned over the top.

Caramelised French Toast with Raspberry Compote Recipe

Adapted from Mark Bittman's

"How to Cook Everything"

Click here for a printable copy of this recipe

Note:  The original recipe quantities below are for 4 servings - my notes in blue are my adaptations I made to serve one person

2 eggs (1 large free-range egg)

1 cup milk (1/3 cup milk)

pinch of salt

1 tablespoon sugar (1 teaspoon sugar)

1 teaspoon vanilla extract

brown sugar

butter for frying

8 slices bread (2 slices bread)

For Raspberry Compote:

1 cup frozen raspberries

1 tablespoon sugar

Break eggs into a shallow bowl.  Add milk, salt, sugar and vanilla extract, and beat lightly to combine.

Cut bread into thick slices, and add to the "eggy bath".  Allow to soak on one side for a couple of minutes.

Turn over and sprinkle thickly with brown sugar on the top side.  Soak for another couple of minutes.

Meanwhile, heat butter in pan over medium-high heat, and when the butter is melted and hot add the slices of bread to the hot pan, sugared side down.  Now sprinkle the other side of the bread with brown sugar.  Cook until the bread is nicely browned on the bottom, then flip over and brown the other side.

While toast is cooking, put raspberries into a microwave-proof bowl, cover and microwave on high for 2 minutes.  Stir, add sugar, and microwave on high for another 2 minutes.

Remove browned toast from the pan to a warm plate and serve immediately, with raspberry compote on the side or spooned over the top.

Eat alone or with someone you love!

For other great Mark Bittman recipes visit my friends at I Heart Cooking Clubs or get the book:

Available from Amazon, Book Depository UK, and Fishpond NZ