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Amarula French Toast with Mulberry Compote

This Amarula French toast is a rich, layered brunch dish made with thick-cut challah bread soaked in a silky custard of eggs, cream, and Amarula liqueur. It is pan-cooked until golden, then finished with whipped ricotta and a warm blackberry compote.

I use challah instead of brioche because its structure holds more custard without collapsing. This gives you that ideal contrast of a soft, almost pudding-like interior and a crisp, caramelized exterior when cooked in a hot pan or cast iron skillet.

The custard itself is intentionally richer than traditional French toast. Instead of milk, I use extra egg yolks and heavy cream. The yolks deepen the color and create a silkier texture, while the cream adds body, richness, and a custard-like finish once it hits the heat.

The fruit element is inspired by memory and substitution. I grew up eating mulberries in Zimbabwe, often picked fresh from home trees. In the United States, fresh mulberries are difficult to find, so blackberries take their place. That said, I found some mulberry preserves which helps maintain the intended flavour and adds sweetness, enforcing the intended tartness and depth, making them a natural and respectful alternative while still carrying the spirit of the original inspiration.

To finish, the dish is topped with whipped ricotta, lemon zest, and a light touch of Amarula. The ricotta adds coolness and balance, while the liqueur brings warmth, aroma, and a subtle complexity that ties everything together.

The result is simple ingredients transformed into a layered brunch dish that feels nostalgic, indulgent, and intentional in every bite.

Yield: 4 (1 slice per serving)
Author:
Amarula French Toast with Mulberry Compote

Amarula French Toast with Mulberry Compote

French toast made with thick-cut challah soaked in a rich custard of eggs, cream, and Amarula liqueur, then pan-fried until golden and crisp on the outside while soft and custardy inside. Served with whipped ricotta and a blackberry compote layered with mulberry jam for a rich, tangy-sweet finish.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
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Ingredients

French Toast and Custard:
  • 4 slices challah bread (about ¾–1 inch thick)
  • 2 large eggs + 1 egg yolk
  • ⅓ cup whole milk
  • 3 tbsp Amarula (about 1 shot)
  • ½ tsp lemon zest
  • ⅛ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 tsp vanilla (or ¼ tsp almond extract)
  • Pinch of salt
  • 2 tbsp bacon fat + 1 tbsp butter (for frying, as needed per batch)
  • Honey and icing sugar (optional for garnish)
Berry Compote:
  • ½ cup fresh blackberries
  • 2 tbsp mulberry jam or preserves
  • 1–2 tbsp water (to loosen)
  • Pinch of salt
  • ½ tsp lemon zest
Whipped Ricotta (optional):
  • ½ cup ricotta
  • 1 tsp honey
  • 1 tsp Amarula
  • Pinch of salt
  • 1 tsp lemon zest

Instructions

  1. Whisk together the eggs, milk, Amarula, lemon zest, vanilla/almond extract, spices, and salt until fully combined and silky to form the custard.
  2. Dip each slice of challah into the custard, allowing it to soak briefly, about 25–30 seconds per side, so it absorbs without falling apart.
  3. Heat a cast iron pan over medium heat and cook the soaked bread until golden brown on both sides and set in the center.
  4. In a small pot, simmer blackberries, mulberry jam, and a splash of water over low-medium heat until the mixture breaks down and becomes glossy and thick. You can press some of the whole berries down.
  5. Whip the ricotta with honey, a small splash of Amarula, and a pinch of salt until light, smooth, and creamy. Fold in the lemon zest.
  6. To assemble, layer the French toast first, then add the whipped ricotta, and finish with a generous spoon of the berry compote.
  7. Garnish with honey and icing sugar and enjoy.

Notes

  • Thick-cut slices are important to maintain structure while achieving a soft, custardy interior.
  • The combination of cream and egg yolk creates a richer, silkier custard than milk alone.
  • Amarula adds flavor depth and slight sweetness, so additional sugar is not necessary in the custard.
  • Challah absorbs custard well, so soak each slice for about 30 seconds per side for a rich, custardy interior without losing structure. For a deeper soak and softer texture, you can extend slightly, but handle carefully when transferring to the pan.
  • If using thinner slices or shorter soak times, you may have leftover custard.
  • Cook over medium heat to ensure the outside caramelizes while the inside sets properly without burning.
  • Bacon fat adds depth and flavor, but butter can be used alone if preferred.


Nutrition Facts

Calories

500

Fat (grams)

30 g

Carbs (grams)

45 g

Protein (grams)

15 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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