A Wolfgang Puck French Toast Recipe That's Perfect for a Lazy Weekend

We’ve been trying our hand at new, fun, flavorful recipes, and I was SO excited to check out this Wolfgang Puck cookbook, because it’s full of all of that. Good food without leaving you feeling guilty!

A favorite around our house, and especially when there’s a holiday weekend, is a slow breakfast around the table together! We all love different things, from eggs and bacon, to biscuits and gravy and more, but one thing everyone gets excited about is a good French Toast.

I knew that I had to try this one from Wolfgang Puck’s cookbook. With egg whites and low-fat buttermilk in the mixture, there is fat cut out without sacrificing flavor. And the compote replaces an over-sugared syrup. Definitely a family-favorite I can feel good about.

Another cool factor point about the new Wolfgang Puck Make It Healthy cookbook, it’s also filled with a slew of healthy eating tips AND workouts to take a healthy family lifestyle up to the next level!

Make sure to check it out, but also, make sure to try this French toast recipe!!

Ingredients:

2 large eggs, lightly beaten

2 large egg whites

2 cups buttermilk

1 tbsp honey

1 tsp pure vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp nutmeg

1/4 tsp kosher salt

8 slices good-quality bread

Fresh Berry Compote:

3/4 cup fresh blueberries

3/4 cup fresh raspberries

3 tbsp honey

1 tbsp grated orange zest

3 ounces fresh orange juice

Pinch of kosher salt

Instructions:

1. In a large wide bowl, whisk together the eggs, egg whites, buttermilk, honey, vanilla, cinnamon, ginger, nutmeg and salt.

2. Over medium heat, heat a heavy non-stick skillet, or a pair of skillets with non-stick cooking spray. Add the soaked bread pieces and cook until golden brown on both sides, 5 to 7 minutes total.

3. 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.

4. Assemble the dish: Arrange 2 slices of the French toast on each of four heated serving plates. Spoon some of the compote over each serving.

5. If you like, spoon a little confectioners’ sugar into a small, fine-mesh sieve held over each plate and tap sieve lightly to dust the French toast; then, garnish with fresh berries.