We just love the simplicity and seasonality of this dish, utilising the flavours of our British hedgerows. This recipe uses up old bread whcih otherwise may have been wasted and turns it into a little slice of heaven! Perfect for breakfast or brunch.
Take your blackberries and place them into a pan on a medium heat with a splash of water and a heaped tablespoon of icing sugar. Gently stew until the fruit breaks down. Leave to one side to cool slightly.
The Toast
In a shallow dish whisk together the eggs, milk if using, and cinnamon. Whisk the mixture until well blended.
Place the slices of bread into the mixture, allowing the bread to soak in some of it.
Next, take a pan and melt some butter over a medium heat. Shake off any excess egg mixture from the bread and place into the hot pan. Sprinkle with icing sugar and fry on both sides until golden brown and the sugar starts to caramelise.
Place on your favourite plate (we love Cornishware) and drizzle with your blackberry compote. Sprinkle with icing sugar and eat whilst it’s still warm!