Name: Small-Batch Vanilla Bean French Toast with Berry Compote
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 slices day-old brioche or challah (about 1-inch thick); 2 large eggs; 1/2 cup whole milk; 1/2 tsp pure vanilla extract (or seeds from 1/3 vanilla bean); 1 tbsp sugar; 1/4 tsp ground cinnamon; A pinch of salt; 1 tbsp unsalted butter, for cooking; 1 cup mixed berries (fresh or frozen); 1 tbsp maple syrup (plus more for serving); Powdered sugar, for dusting (optional)

Small-Batch Vanilla Bean French Toast with Berry Compote

RoastedPepper6222

This small-batch French toast recipe is perfect for a cozy breakfast or brunch for two, inspired by classic French technique and scaled down for minimal waste. Day-old brioche or challah soaks up a vanilla-cinnamon custard, crisping beautifully when pan-fried in butter. The quick berry compote adds a tangy, jewel-toned accent, making each bite vibrant and flavorful. It’s an elevated, easy treat that feels special—whether you’re catching the morning sun or indulging in breakfast-for-dinner. Enjoy with extra maple syrup and a dusting of powdered sugar for the ultimate comfort.

Ingredients

Instructions

In a shallow dish, whisk together eggs, milk, vanilla, sugar, cinnamon, and a pinch of salt until smooth.
Lay the bread slices in the custard, turning once to soak both sides (about 1-2 minutes per side).
Meanwhile, in a small saucepan over medium heat, combine the berries and 1 tbsp maple syrup. Cook, stirring occasionally, until berries are soft and syrupy, about 5 minutes. Set aside, keeping warm.
Heat a large nonstick skillet over medium heat and add the butter. Once melted and foaming, add soaked bread slices (in batches if needed). Cook 2-3 minutes per side, until golden brown and cooked through.
Plate the French toast. Spoon berry compote over the top, drizzle with additional maple syrup, and dust with powdered sugar if desired. Serve immediately.