Raspberry Compote French Toast

7 Jun

Oh, ahem – hello! I’m back! Where have I been? Um, well, I have no idea… around, of course. But not organized enough to blog recently, apparently.

There are a lot of changes going on in our little home (to be featured in future blog posts), so maybe that’s why. Regardless, I am back and have some new posts for y’all. Whoa, whoa…. no need to be on the edge of your seat or anything.

Last weekend we decided to have French toast for our decadent Sunday breakfast. I’ve been eyeballing this fun compote recipe featured in The Food Network’s summer magazine, that would be perfect to go atop our dish. Combine that with a few packages of freshly delivered raspberries (God bless California) and I was underway.

Raspberry Compote


3/4 C syrup

3/4 raspberries, plus more to top dish

Healthy dash of ground ginger (or if you have fresh ginger, add it grated)

Dash of lemon juice

French toast (beat eggs, milk, cinnamon and nutmeg together. Dip sliced bread – in our case, french bread – in egg mixture and fry in pan until golden brown on both sides).


Mix ingredients together in medium sized sauce pan. Simmer for 10-12 minutes and serve.




2 Responses to “Raspberry Compote French Toast”

  1. Jackie June 7, 2013 at 9:46 am #

    Oooh mmmm that looks better than the French Toast at Big Sky! I may have to try it this Sunday!

    • tealandtulle June 7, 2013 at 1:26 pm #

      Wow – better than Big Sky? I don’t know about that! 🙂 But they were pretty good. I mean, how can you go wrong with a sugary concoction like French Toast?

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