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: Dontmissmyplate

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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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Blueberry and Lemon Curd French Toast

I promise you won't regret this! Best French toast recipe ever, especially if you love blueberries, citrus flavours, and well the both of them combined!

The lemon really does bring out the best in berries and quite literally deepens the colour of the blueberries; that dark rich hue is courtesy of your friendly springtime citrus fruit.

Honestly, when it comes to my favourite brunch items, French toast is pretty high up on the list. You can do so much with it, but at the same time, it offers this classic taste and comforting feeling that I will never get tired of.

The lemon curd enhanced mixture and filling along with the blueberry compote screams spring and will wow you and your guests. The tartness and subtle sweetness from the berries and lemon are mellowed out by the cream and eggs and come together nicely. Enjoy and tag me if you make it to see how it goes!

Ingredients

Blueberry compote:

1/2 cup blueberries

1 teaspoon lemon zest + extra for garnish

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon coconut sugar

French toast mixture:

2 eggs

1/4 cup lemon curd

1 tablespoon coconut sugar

2 tablespoons coconut milk

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

2 tablespoons lemon curd

1/4 cup whipped cream (I used almond-milk based)

Fresh mint (optional)

Instructions

In a long dish, whisk the eggs, milk, lemon curd, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Melt the butter and cool, then add to the mixture. (If the mixture seems too thick, add a little almond milk to thin it out).

In a small saucepan, bring the blueberries, water, lemon zest, lemon juice, and sugar to a boil. Reduce the temperature and simmer on medium-low heat, stirring frequently. Keep a close eye, as this can burn quickly! Once the berries have started to break down, and the mixture has thickened into a thin jam-like consistency, set aside.

Prepare your toast! Lay the bread slices spaced out in the dish to absorb the egg mixture, about 10 seconds per side, making sure each face is evenly coated. Place the slices into an oil sprayed, non-stick pan on medium heat. Cook until golden on each side, about 3 minutes each, Again, keep a close eye, so you don’t burn anything. Set the prepared toast aside.

In a small bowl, mix the whipped cream and lemon curd.

Now assemble your French toast when ready to serve. On one slice (2 per person), smear a tablespoon (or less) of the whipped mix, followed by the same amount of compote, then place the second slice and repeat. For the top slice, garnish with a bit of extra lemon zest and mint leaves.

Serve and enjoy! This recipe serves two people, so double for four and so on.