Berry Yummy French Toast


Cinnamon-Berry Compote

  • 2 cups blueberries
  • ½ cup frozen berries, thawed, with their juices
  • Pinches of cane sugar
  • 1 tsp cinnamon

French Toast

  • 1/2 cup Peggs
  • 1/2 cup water
  • 1 cup almond milk (or any milk)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • Pinch of sea salt
  • 8 1-inch slices challah bread
  • Coconut oil, for brushing
  • Maple syrup, for serving


  1. Make the berry compote: In a medium bowl, combine the blueberries, raspberries, cinnamon, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.

  2. Make the French toast: In a large bowl, whisk together the Peggs, water, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.

  3. Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.