Thanks to a sweet-tart apricot and plum compote, French toast graduates from the kid’s menu to a Sunday brunch staple. The difference between a compote and a preserve is a faster cooking time and lack of pectin. Any leftover compote is delicious served over ice cream or plain cake. 

French Toast with Apricot-Plum Compote

Serves 2

Compote

Can be prepared 10 days in advance and refrigerated

1-1/3 pounds (about 10) fresh apricots, pitted
1/2 pound plums, pitted
1/2 cup sugar
1/2 cup fresh orange juice
zest from 1 orange
pinch salt
1 tablespoon honey

Directions

1. Cut apricots and plums into uniformly small pieces, about 6 pieces per half apricot or plum. Place in a saucepan with the sugar and let sit for an hour and up to 3 hours.

2. Add orange juice, zest, and salt to pan. Place over medium-high heat and bring to a boil. Lower heat to maintain a low boil and cook until fruit is just tender, 10 to 12 minutes.

3. Use a slotted spoon to remove fruit from pan and place in a container to catch the juices. Reserving the fruit, add honey and accumulated juices back into saucepan, place over high heat, and reduce for 5 to 8 minutes until thick and syrupy. Pour over reserved fruit. Use immediately or cool, seal, and refrigerate. 

Mascarpone Cream

Prepare up to 3 hours in advance

¼ cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
¼ cup mascarpone

Directions

1. Whip cream with a hand-held electric mixer until it begins to thicken. Add sugar and vanilla. Whip until thickened. Add mascarpone and whip until blended. Use immediately or cover and refrigerate.

French Toast

4 slices best quality, preferably homemade, day-old bread
3 large eggs
¾ cup whole milk
¼ teaspoon salt
2 tablespoons butter

Directions

1. Make compote and mascarpone cream and set aside.

2. In a pan large enough to hold the four bread slices, whisk eggs, milk, and salt together. Lay bread flat in pan. After a few minutes, flip. Poke with a fork if needed to help bread absorb the egg mixture. Flip again and let bread sit until it has absorbed all the egg mixture, 6 to 10 minutes.

3. Heat a skillet large enough to hold the bread over medium-high heat. Add butter and when butter foams, place bread flat in the pan with the side that was facedown in the eggs now face up. Cook for 3 to 4 minutes, flip and cook for another 3 to 4 minutes until nicely brown. Adjust heat as needed.

4. Plate with compote and cream. Serve immediately.