Home cooks, here is how to make Wolfgang Puck's Buttermilk French Toast with Fresh Berry Compote. It's made to serve four, so invite a few friends over for a leisurely Sunday brunch.
Ingredients French toast: 2 large eggs, lightly beaten 2 large egg whites 2 cups buttermilk 1 tablespoon honey 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg ¼ teaspoon kosher salt 8 slices good-quality whole wheat bread, each about 1 inch thick, halved diagonally Butter-flavored nonstick cooking spray
Fresh berry compote: ¾ cup fresh blueberries ¾ cup fresh raspberries 3 tablespoons honey 1 tablespoon grated orange zest 3 ounces fresh orange juice (from about 1 large orange) Pinch of kosher salt
Directions To Assemble: Confectioners’ sugar, for dusting (optional) Fresh berries (optional)
For the French toast: • In a large, wide bowl, whisk together the eggs, egg whites, buttermilk, honey, vanilla, cinnamon, ginger, nutmeg, and salt. • Over medium heat, heat a heavy nonstick skillet, or a pair of skillets, large enough to hold all the French toast slices in a single layer without crowding. Dip the bread slices into the egg mixture, turning them and making sure they are completely saturated. • Spray the heated skillet or skillets with nonstick cooking spray. Add the soaked bread pieces and cook until golden brown on both sides, 5 to 7 minutes total. • Meanwhile, prepare the fresh berry compote: In a nonreactive saucepan, combine the blueberries, raspberries, honey, orange zest, orange juice, and salt. Bring to a simmer over medium heat, stirring occasionally, and continue simmering just until the berries have given up some of their juices and have turned slightly syrupy, 3 to 4 minutes. Transfer to a serving bowl and keep warm. • Assemble the dish: Arrange two slices of the French toast on each of four heated serving plates. Spoon some of the compote over each serving. If you like, spoon a little confectioners’ sugar into a small, fine-mesh sieve held over each plate and tap the sieve lightly to dust the French toast; then, garnish with fresh berries. Serve immediately, passing more fresh berry compote at the table.