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  • Writer's pictureJo Murray

French Toast with Berry Compote

Updated: Aug 23, 2020

Another weekend of isolation due to COVID-19 Lockdown #2 here in Melbourne - in fact our 3rd weekend with another 3 to go. I am not complaining - it's nice to be home and not as busy as normal life was pre COVID-19 but I am doing more cooking on the weekends than I ever have. I will need to take a long hard look at myself once this is all over - will it be a Weight Watchers or Alcoholics Anonymous meeting that I need to attend or both? More than likely both LOL!

So needless to say the focus is definitely on cooking something that is full of flavour, yummy and more important better for you than what some of my bad choices could be. Some weekends there is nothing better than a cooked full breakfast with bacon, eggs, sausages, beans and of course fried bread. Or even just a bacon buddy with lashings of butter on fresh bread with tomato sauce.... mmmmm making myself hungry. However I know that this is not good for me nor my journey to become a healthier person. It's all about making the better choices, right? Sometimes it doesn't feel like it but it is the right decision.

This morning was no different! I wanted a warm breakfast but something different to eggs (I have eggs a lot at work during the week). I am not a fan of a cold breakfast unless it's bread and cheese (another no-no) although I do actually like fresh fruit and plain yoghurt on occasion. To be fair cold cereal and milk does absolutely nothing for me.

I adore French Toast, or Eggy Bread as we know it! Eggy bread however can be sweet or savoury depending on the mood I am in. It could be served with jam or with tomato sauce.... it may be a Welsh thing - I am not sure. But it is yum. French Toast is always sweet and can be served with a fresh fruits, jam or even a compote accompanied with cream or even icecream. I saw this recipe and knew I had to try as it had been a while since I had cooked French Toast.

Pleasantly surprised is an understatement. Not only was this dish easy to make, it was also quick and flavoursome. There was nothing missing comparing it to cafe served French toast except maybe a tonne load of calories. The serving size was enough. The berry compote was slight sweet and slightly tart but accompanied the french toast made with Sandwich Thins and the plain yoghurt dusted with extra cinnamon.

Needless to say this will become a regular in The House of Murray with both husband and one fussy daughter enjoying it with me this morning.

French Toast with Berry Compote

(recipe sourced from My WW Program Cookbook 2019)

Serves: 4

💚 6 sp per serve

💙 5 sp per serve

💜 5 sp per serve

300 grams frozen mixed berries

1 tablespoon honey

2 tablespoon water

50 mls skim milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon, plus extra to serve

4 x 40 gram wholemeal sandwich thins (or flavour of your choice), split

cooking spray

1/3 cup 99% fat-free plain yoghurt

Place berries, honey and water in a medium saucepan. Simmer over a medium-high heat for 3 - 4 minutes or until berries are thawed.

Meanwhile, whisk eggs, milk, vanilla and cinnamon in a shallow bowl. Dip 4 sandwich thins at a time in the egg mixture and allow to soak for 30 seconds.

Lightly spray a large non-stick frying pan with cooking spray and heat over medium heat. Transfer egg soaked thins to the pan and cook for 2 - 3 minutes. Flip and cook for a further 2 minutes or until golden.

Meanwhile soak remaining sandwich thins in the egg mixture in the last minutes of the first batch cooking. Repeat cooking process with remaining thins.

Serve 2 thins per person with compote and yoghurt spooned over and extra cinnamon sprinkled over the top.


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