French toast with Terschellinger cranberry compote

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Adelicious breakfast or dessert from the Wadden Islands: French toast with Terschellinger cranberry compote. This recipe comes from  Buitenleven  (the magazine of ANWB), and was featured in a report about the culinary heritage of the Netherlands, with one specific dish from each province.

For 4 persons:

For the compote:

  • 500 grams Terschellinger cranberries
  • 1 clove
  • 1 cinnamon stick
  • 5 centimeters fresh ginger, sliced
  • 150 grams of jelly sugar

For the French toast:

  • 2 eggs
  • 50 grams caster sugar
  • 100 ml milk
  • 1 teaspoon ground cinnamon (plus extra for garnish)
  • 6 slices of Frisian sugar bread
  • 25 grams of butter

For the compote, put the cranberries with 100 ml of water and the remaining ingredients.

Bring to the boil and let it simmer for about 5 minutes. The berries should pop, but not break completely. Transfer the compote to a bowl and let it cool. Remove the spices.

For the French toast, beat the eggs with the sugar, milk and cinnamon. Place the slices of bread ± 1 min. in the egg batter. Turn the slices once so that all the bread is coated with egg.

Melt the butter in a frying pan and fry the French toast 3 at a time (depending on the size of the pan) for 2 minutes on each side, brown and cooked through. Cut the slices in half diagonally and serve 3 pieces of bread per person with a generous spoonful of cranberry compote.

Source: Culy by
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