- 2 cups blueberries
- ½ cup frozen raspberries, thawed, with their juices
- Pinches of cane sugar
- 1 tsp cinnamon
- 1/2 cup Peggs
- 1/2 cup water
- 1 cup almond milk, or any milk
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch of sea salt
- 8 1-inch slices challah bread
- Coconut oil, for brushing
- Maple syrup, for serving
Make the berry compote: In a medium bowl, combine the blueberries, raspberries, cinnamon, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.
Make the French toast: In a large bowl, whisk together the Peggs, water, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.
Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.