Several Disney trips ago, my fiancé’s family and I ate at the Biergarten Restaurant in the Germany Pavilion at Epcot. It was one of my favorite meals, and consisted of a huge buffet with a plethora of European delights, such as spaetzle, schnitzel, and my personal favorite: a cheesecake dessert with a berry compote. I left that meal (and the whole trip!) dreaming about that berry compote – it was incredible! All I could think was “man, this would be delicious with brunch!” So today I share with you my recipe for french toast sticks with a beautiful blueberry compote!
The compote at the Biergarten Restaurant featured a variety of berries, but since blueberries are my favorite I wanted to focus on them. The compote features frozen blueberries and the dish is then topped with fresh blueberries for a refreshing finish. The compote also gets a hint of citrus with the use of Cointreau – yum!
I also am totally digging the “french toast sticks” concept. I mean, just look at how cute they are! You can use your hands to dip them into the bowl and scoop up the compote, or you can use a knife and fork if you prefer a cleaner approach. The whole dish is made even tastier if you drizzle it with some high quality maple syrup before eating.
This compote is very versatile too. It would be delicious over some vanilla ice cream, or stick with the brunch theme and use it as a topping for your next batch of pancakes or waffles!
Now it’s your turn: what is your favorite fruit to eat with brunch? Share with me by commenting below, and include your favorite recipe for me to try too!
- 1 cup frozen blueberries
- 2 tbsp. brown sugar
- ¼ tsp. cinnamon
- ¼ cup Cointreau
- 3 slices crusty bread, cut into 1 ½"-2" wide sticks
- 2 eggs
- ½ cup milk
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
- 1 tbsp. butter
- Maple syrup (optional)
- Fresh blueberries for garnish
- In a small saucepan over low-medium combine frozen blueberries, brown sugar, cinnamon, and Cointreau. Cook for about 15-20 minutes, stirring occasionally until mixture resembles a syrupy compote.
- Meanwhile, prepare the french toast sticks. Whisk eggs, milk, vanilla extract, cinnamon, nutmeg, and salt in a shallow bowl until combined. Dip bread sticks into the batter, coating completely. Allow to sit in the batter and absorb all of the mixture for about 10 minutes.
- When ready to cook, melt butter in a skillet over medium-high heat. Add bread sticks and cook about 2-3 minutes per side, until golden brown and crispy.
- Serve french toast sticks with blueberry compote, maple syrup, and fresh blueberries on top. Enjoy!
Looking for more brunch recipes? Check them out here:
I think breakfast is always better with fruit! I tend to love blueberries and blackberries as they don’t have to be broken down. I’m sure the cointreau takes this up a notch 😉 Great recipe!
Thanks so much for your comment, Tamara!
What a great breakfast idea! Makes my mouth water just looking at the pictures! Gorgeous!
I love french toast and how convenient are these cute little sticks!! Beautiful pics!
Okay, hands down, this is my favorite recipe of the year! Everyone else can go home!
These photos are gorgeous and I love the idea of making French Toast Sticks from scratch. This would be a great weekend breakfast.
This is perfect for breakfast tomorrow! I am going to go check to see if I have all the ingredients! Thanks for sharing 🙂