Background: This Crispy French Toast recipe isn’t complete without the homemade raspberry compote. The crunch from the French toast combined with the raspberry is the perfect combination. It’s a relatively simple recipe that will wow your guests. Add this one to your next brunch or weekend breakfast rotation.

For the Crispy French Toast:

• 4 large eggs
• half pint of heavy whipping cream
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon pure vanilla extract
• pinch of salt
• 8 thick slices of bread – we prefer Sara Lee Artesano Brioche bakery bread
• 2-3 cups of crushed Kellogg’s Corn Flakes

For the Raspberry Compote:

• 2 ½ cups raspberries – fresh or frozen
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup water
• 2 tablespoons cornstarch
• 2 tablespoons water

1. Add your raspberries, lemon juice, sugar and water to a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. In a small bowl, mix the 2 tablespoons of water with the cornstarch until no clumps remain. Add that to the boiling raspberry sauce. Remove from heat and let it cool.
2. Bring your skillet or griddle to medium heat.
3. Add cereal to a shallow dish and crunch it up by hand.
4. In a separate shallow dish, combine eggs, heavy whipping cream, flour, sugar, cinnamon, vanilla, and salt. Whisk until well combined. It’s okay if some small clumps from the flour remain.
5. Melt a small amount of butter on your skillet or griddle. Dip each piece of bread into the egg mixture on both sides and then press gently into the cereal mixture on both sides. Place the bread slices on the skillet and cook for a few minutes on each side or until golden brown.
6. Serve with your homemade raspberry compote and enjoy!

Check out our Cheesy Hash Brown Casserole and Orange Creamsicle Mimosa to accompany this recipe!