I know, you’re thinking how intrepid that is and I’m blushing just thinking about all the compliments your internal monologue is surely bestowing upon me. Thank you! But speaking seriously, the only thing that goes better with tiny buns than sliders is surely french toast slathered with fresh fruit compote. Plus, slider buns are about 100 calories each, so split it half… Well, screw the math: Let’s make brunch!
Brioche-style French Toast with Compote
–3 slider buns, tops and bottoms separated so you have 6 pieces of toast
–2 eggs
–1/4 tsp cinnamon
–1 tsp butter
–1 ripe pear, cored and chopped into chunks
–1 cup blackberries
–1 TBSP honey
–1 tsp maple syrup*
[*Please note, Aunt Jemima, not maple syrup. Maple syrup is delicious and comes from trees (yum, trees). If it doesn’t say “Maple Syrup” on the label then it’s made out of corn syrup. Corn syrup, while also delicious, is not the same as maple syrup. Okay, tirade over.]
Crack the eggs into a bowl and use a fork to whisk them into an egg wash (but not an over-beaten egg mess). Add the cinnamon to the eggs and stir one more time to spread the spice out a bit. Dredge each bun piece in the egg mix, soaking for about one minute total per bun piece.
Melt the butter in a large skillet over medium heat. Add the buns and cook until each side is golden brown.
While the toast cooks, add the pears and blackberries to a smaller skillet. Heat on medium-low heat. You do not need to add any oil to the pan as the juice from the fruits will both lubricate the pan and slowly carmelize. Add the honey and maple syrup and stir to combine. Stir the fruit regularly so that it begins to soften and is warmed throughout.
Serve the toast topped with the compote and enjoy! The compote creates a lovely syrup, don’t you think?
Dammit Jim, I’m a cook, not a doctor…
Time: 20 minutes
Serves: 2
Calories: 378 per serving
