Yay for gray Saturday mornings, because they are the perfect time to invite friends over for brunch. This happened to be the first weekend pretty much the entire semester that my friends Jessina and Kristine did not have oodles of work and activities (or I, for that matter) and Kristine suggested Saturday brunch with French toast.
French toast is not generally my go-to breakfast or brunch meal (I am a scone or blintzes girl) but I decided to go for it, since I already had eggs and love an excuse to go to the grocery store for something different than my normal list. I was trying to decide what kind of French toast to make (it all hinges on the bread) and decided to go with sourdough, as I really don't like too too sweet. I improvised a berry syrup (sale on berries at Village Marketplace) and, of course, splurged on whipped cream. So delicious! And an easy brunch meal with strong black coffee and friendly chatter while it steadily becomes grayer outside the window.
Sourdough French Toast with Berry Compote:
1 loaf regular sourdough bread, sliced
1/2 cup milk
1 tsp nutmeg
Whisk milk, eggs and nutmeg briskly in a large bowl, dip bread in until soaked on both sides, put on a hot skillet and fry until the edges are crispy and brown. Serve with whipped cream, cinnamon sugar, and berry compote.
for compote: 1 cup raspberries, 1 cup blackberries, 1/2 cup sugar, 1/2 tsp cardamon
Put berries into a medium saucepan, smash with a fork or pastry cutter and bring to a bubbling boil. Add in sugar and cardamon, stir briskly and simmer for 3 minutes. Remove from heat and pour into syrup jug to serve.