Name: RumChata French Toast with Warm Berry Compote
Ingredients: Berry Compote; 3 Tbsp. butter; 1/4 cup brown sugar; 1 tsp. vanilla paste; 2 tbsp. lemon juice; dash of cinnamon; 12 oz. bag of frozen mixed berries (strawberries, raspberries, blueberries, blackberries); French Toast; 2 eggs; 1/4 cup RumChata; 4 slices Whole Grain Oatnut Bread, or any sliced bread of your choosing; 2 Tbsp. butter; 1/2 cup maple syrup, warmed (optional)

Ingredients

Scale

Berry Compote
3 Tbsp. butter
1/4 cup brown sugar
1 tsp. vanilla paste
2 tbsp. lemon juice
dash of cinnamon
12 oz. bag of frozen mixed berries (strawberries, raspberries, blueberries, blackberries)
French Toast
2 eggs
1/4 cup RumChata
4 slices Whole Grain Oatnut Bread, or any sliced bread of your choosing
2 Tbsp. butter
1/2 cup maple syrup, warmed (optional)

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Instructions

Melt butter in a skillet over medium heat.
Stir in brown sugar, vanilla paste, lemon juice and cinnamon until sugar is dissolved.
Add berries and cook, stirring gently, until berries are warmed through and juices just begin to release, about 3 – 4 minutes. Set aside.
In a small bowl, whisk eggs with RumChata and pour into a shallow container such as a pie plate.
Dip bread in egg mixture.
In a large frying pan, over medium-high heat, melt the butter.
Fry slices until golden brown, then flip to cook the other side.
Plate the French Toast then ladle with warm compote.
Serve with maple syrup.