Recipe: Appetizing French toast with raspberry and blueberry compote and fresh mango

French toast with raspberry and blueberry compote and fresh mango. Turn the heat off and leave in aside. Cut your french toast in half, add some blueberry and raspberry compote, fresh mango and some mint leaves for garnish. Spread half of the diced bread in the prepared baking dish.

French toast with raspberry and blueberry compote and fresh mango For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. To make the raspberry compote, put the raspberries, caster sugar, vanilla extract and raspberry jam into a saucepan and heat gently over a low heat until the raspberries have released their juices but are still whole. You can have French toast with raspberry and blueberry compote and fresh mango using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of French toast with raspberry and blueberry compote and fresh mango

  1. It’s 4 slices of brioche bread.
  2. It’s 1 cup of almond milk.
  3. It’s 1 of egg.
  4. Prepare 1 tsp of sugar.
  5. Prepare 1 pinch of cinnamon.
  6. It’s of Butter.
  7. It’s of Fresh mango (cut into small dices).
  8. It’s of Mascarpone cheese.
  9. Prepare A few of mint leaves for garnish.
  10. You need of Blueberry compote.
  11. Prepare 1 cup of blueberry.
  12. It’s 1/2 cup of sugar.
  13. You need of Raspberry compote.
  14. Prepare 1 cup of raspberry.
  15. Prepare 1/2 cup of sugar.

Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the french toast with a scoop of vanilla ice cream and the blueberry compote. Transfer the French toast to a baking sheet, cover loosely with foil.

French toast with raspberry and blueberry compote and fresh mango instructions

  1. Mix milk, egg, sugar and cinnamon in a bowl..
  2. Dip your brioche bread into the eggy milk.
  3. On a medium heat pan, add some butter in, put your eggy bread in and fry until golden brown on both sides..
  4. Add raspberry and sugar in a medium heat pot. Quick stir until raspberry melt. Turn the heat off and leave in aside..
  5. Add blueberries and sugar in a medium heat pot. Quick stir until raspberry melt. Turn the heat off and leave in aside..
  6. Cut your french toast in half, add some blueberry and raspberry compote, fresh mango and some mint leaves for garnish. Can serve with mascarpone.

I love making raspberry compote and loads of other fruit compotes. My mango compote sings of summertime and I love it spooned over ice cream or scooped onto waffles. Come the colder months and I love making a winter spiced berry compote. For something tropical, try this vanilla pineapple compote. The concept is simple: Throw your favorite fresh or frozen fruit (berries and stone fruit work best) into a pot and add a little juice to get a sauce going.

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