Breakfast should feel like a celebration. So why not elevate your French toast with a warm, vibrant cherry compote? This Cherry Compote French Toast strikes the perfect balance of comfort and indulgence. It’s ready in about half an hour, deceptively simple, and delightfully unforgettable.
French toast is essentially bread playing dress-up, so choosing the right kind of bread is crucial. I’m usually partial to challah, with its tender crumb and subtle sweetness, but brioche is just as fitting. Whatever you choose, enriched doughs are always the way to go. The abundance of butter, milk, and eggs create a plush, custard-soaking canvas that turns out golden and crisp at the edges, soft and luxurious in the middle. It’s a weekend morning, after all, you’re not here to skimp on the fat and dairy. You want it indulgent. You deserve nothing less.
I usually make my own challah bread. It’s just a personal preference due to a strongly held belief that the benefits far outweigh the effort: not only it’s free (arguably) therapy, but one loaf goes a long way. The potential is endless: from sandwiches to bread pudding to croutons, but let’s be honest, a fresh loaf of challah is always destined for French toast glory.
The key here is thick-cut challah and a rich custard that you can infuse with a lot of flavor. You want a firm bread and thick slices that can hold their own in a rich, custardy soak. The result is something so simple, yet so delightfully custardy – like a dessert – that a simple drizzle of maple syrup or even a dusting of powdered sugar would suffice. But why not go all the way and make a fruit compote while you’re at it? It only makes sense. Right?
How to Make Cherry Compote French Toast
1. Prepare the Custard
Whisk eggs, milk, cream, vanilla, sugar, cinnamon, and salt until smooth. Dip bread slices generously in the mixture and let them soak while you prepare the compote.
2. Simmer the Compote
Combine cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the juices reduce and the mixture thickens (8-10 minutes). Let it cool while you cook the French toast.
3. Cook the French Toast
Heat butter in a skillet over medium. Fry bread until golden and crisp on both sides (about 2–3 minutes per side).
4. Assemble & Serve
Top French toast with warm cherry compote. Add maple syrup, whipped cream, crème fraîche, or powdered sugar for extra decadence.
A Little Bit of Science & Cherry Notes
Cherries are not just pretty little summer things, they’re also a rich source of antioxidants, including anthocyanins, which give them a vibrant red color and deep flavor. The pop of tartness in the compote balances the lush custardy toast for a breakfast that’s balanced and satisfying. So what I’mm trying to say is that this is an iconic duo.
Tips & Variations
Extra sauce? Freeze leftover compote in ice cube trays for single-serving portions.
Flavor upgrade: Add berries to your compote for a more complex flavor (I added blackberries to mine). A sprinkle of cinnamon, ginger or cardamom can enhance the flavor of cherries. Almond extract or a splash of balsamic vinegar also complement cherries really well. And one thing I forgot to add to mine that works great here: chocolate shavings!
Texture trick: Use day-old bread so it absorbs the custard better but doesn’t fall apart.
FAQ
Q: Can I use frozen cherries?
Yes! Thaw and drain slightly before making compote, and reduce sugar if cherries are sweeter.
Q: Can I make this vegan?
Absolutely. Use plant milk, a flax or chia egg, and coconut oil instead of butter.
Q: Can I prepare any components in advance?
Make the compote up to a day ahead to cut down morning prep time.
Tried this Cherry Compote French Toast? Share your version on Instagram or Pinterest and tag me @fromasmallkitchen. Bonus points for cherry stains on your fingers 😉
Cherry Compote French Toast
2-3
servings10
minutes10
minutes10
minutesIngredients
½ cup heavy cream
½ cup whole milk
2 eggs
1 tbsp whiskey (or Grand Marnier)
1 tbsp sugar
½ tsp cinnamon
1 tsp vanilla
¼ tsp salt
Zest of 1 orange
Challah bread, cut into 6 1"-thick slices (it's best to let the loaf get a bit stale before using it. You can also cut the slices and let them sit, uncovered, for a few hours.)
butter, for frying
- Cherry Compote:
2 cups cherries, pitted (fresh or frozen)
3 tbsp sugar
Juice of ½ orange
Directions
In a medium bowl or measuring cup, whisk together the cream, milk, eggs, whiskey, sugar, cinnamon, vanilla, salt, and orange zest.
Dip each slice of bread into egg mixture until it's absorbed most of the batter. Here's what I usually do: I place the slices on a baking sheet and pour the half the batter all over slices, flip and pour the remaining batter over. Then I let them sit while I start on the compote.
Meanwhile, make the cherry compote: add the cherries, sugar, and orange juice to a saucepan over medium-high heat.
Cook, stirring occasionally, until sugar is dissolved and cherries have soften and juice has thickened, about 5 to 10 minutes. Remove from heat.
Heat a large griddle or a cast-iron or nonstick skillet over medium. Add a thin coating of butter (keep adding butter in between batches and as needed).
Cook French toasts for 2 to 3 minutes on each side, or until golden brown (make sure to adjust the heat so it's not cooking too quickly).
Repeat with remaining bread, adding more butter as needed.
To serve: Top with cherry compote, chocolate shavings or sprinkle cinnamon sugar and drizzle with maple syrup.
@heythereannao I make french toast about once a year and it’s always a nice little treat ☁️☁️
♬ Island in the Sun - Halfday
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