Peach Blueberry Compote French Toast

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Breakfast so good, you’ll want it for every meal! This peach-blueberry compote French toast is the reason you will want to get up in the morning!

This French toast is lightly infused with peach and slowly cooked on the griddle until lightly toasted. Peach blueberry compote is an excellent topping to bring this dish together with bright, happy flavors. Enjoy!

Peach Blueberry Compote French Toast

Ingredients

Toast

  • 8 slices of gluten-free bread, or your choice of bread
  • 1 ½ cup almond coconut milk, unsweetened
  • ½ cup oats
  • ½ cup soy peach yogurt
  • 1 ½ tablespoons coconut oil
  • 2 tablespoons cornstarch
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of ground cloves

Peach Blueberry Compote

  • 1 peach, diced
  • ⅔ cup blueberries
  • 1 tablespoon liquid sweetener of your choice (maple syrup or agave)
  • Sprinkle of cinnamon
  • About ¼ cup water
Total Time

Prep Time

15 min

DIRECTIONS

1. Place the bread in a large glass dish. In a medium bowl combine dairy-free milk, oats, yogurt, cornstarch, sugar, cinnamon, nutmeg, and cloves. Whisk together. Set aside to allow the oats to absorb some of the liquid while you prepare the compote.

2. In a small pot, combine compote ingredients. Bring to a boil, reduce heat to low and let simmer about 15 minutes until sauce starts to thicken. Remove from heat, cover, and allow to cool slightly. The sauce will thicken more during the cooling process.

3. Pour French toast mixture over bread. Allow bread to soak up liquid 2–3 minutes per side.

4. Heat large griddle to approximately 325 degrees. Add coconut oil. When oil is warmed gently place bread on griddle. Make sure you get some of the soaked oats on each piece. Cook until lightly toasted, then flip and cook until lightly toasted on other side. About 3–5 minutes per side.

5. Plate and add desired amount of compote.

Peach Blueberry Compote French Toast

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