From C&H SUGAR

Makes 8 servings

Satisfy your sweet tooth first thing in the morning with this delicious French toast recipe using C&H Granulated Sugar. Great for a holiday brunch, too!

INGREDIENTS

FRENCH TOAST

1/2 lb. loaf French or Italian bread

4 eggs

1/4 cup half and half

2 tablespoons C&H Granulated Sugar

1 teaspoon vanilla extract

2 tablespoons butter

2 tablespoons vegetable oil

BERRY COMPOTE

1/2 cup C&H Granulated Sugar

1 tablespoon cornstarch

1/4 cup unsweetened (not concentrate) cranberry or cherry juice

3 cups of mixed blueberries, raspberries, cherries, pitted cherries, and blackberries, fresh or frozen

DIRECTIONS

FRENCH TOAST

1.Cut bread loaf in 1/2-inch thick slices and set aside.

2.In a large, wide mixing bowl, whisk together eggs with half and half, sugar, and vanilla.

3.Press bread pieces into egg mixture, until all the bread is in the mixture.

4.Melt butter and oil together in a large saute pan over medium heat then pour 2 tablespoons of mixture into a small bowl.

5.Pan fry all pieces of bread for 2 minutes per side, until golden brown. Add more of the butter and oil mixture, as needed. Hold warm until ready to serve.

BERRY COMPOTE

1.Whisk sugar, cornstarch, and juice together in a small saucepan over medium-high heat, until mixture boils and thickens. Reduce heat, stir in the berries, and simmer, stirring occasionally for 10 minutes, or until berries have burst. Keep warm until ready to serve.

TO SERVE

1.Ladle 1/3 cup berry compote over each portion of French toast.

TIP: Spice it up by adding up to 1 teaspoon cinnamon to egg mixture.

Find this recipe and more holiday treats at chsugar.com