#my other main projects are literally a huge cursed child continuation and a stranger things hogwarts au

[ameriewadiasbangs]

okay so obvs the knarlie tag is relatively rare and there's not a whole lot of new content coming out. i finally decided to stop being pissed off about the specific content i wanted to consume being nonexistent and to actually do smth about it - alongside the other 3+ knarlie projects i have on the go. one is a chatfic i have a very busy cowriter for, one is a pride and prejudice au which i wasn't quite in the mood for, and the other is an angsty pining college/living together au - not quite what i felt like writing.

while looking for inspiration i felt like something fluffy, something friends-to-lovers ish, possibly something fantasy esque but also something that upholds the boarding school, so perusing various prompt and trope masterlists wasn't exactly helping. i decided to just open a blank doc and begin typing to see where my brain would lead me. and tell me why it went straight to something that somehow fits all my requirements but also matches the projects i always seem to have in every other fandom:

somehow we (read: i) always end up here

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Sourdough French Toast with Strawberry Compote: Your New Brunch Obsession!

Weekend brunch should be warm, cozy, and just a little bit extra—without the stress. That’s exactly what this sourdough French toast with whipped cream and chunky strawberry compote is all about. It takes simple, end-of-week ingredients and turns them into something so dreamy you’ll feel like you’re sitting in a sun-drenched café.

This is French toast for the people who say they don’t even like French toast. Why? Because it’s not mushy. It’s not boring. It’s sourdough—crispy-edged, custardy-centered, and full of flavor. Add a warm fruit compote made from strawberries that were seconds away from compost, a swirl of whipped cream, and you’ve got brunch magic.

Whether you’re meal-prepping for the weekend or looking to rescue those almost-too-old fridge ingredients, this recipe is here for you. Let’s dive in.

🥖 Why We’re Obsessed with Sourdough for French Toast

If regular sandwich bread French toast leaves you underwhelmed, this is your glow-up moment. Sourdough is the unsung hero of the brunch world. It has just enough structure to soak up the custard without collapsing. Its crust gets golden and crisp, while the inside turns soft—but not soggy. Plus, the subtle tanginess of sourdough balances beautifully with sweet toppings.

It’s also the best way to give that end-of-week sourdough loaf a second life. Even dry or slightly stale slices work better than fresh bread here. Actually... they work best.

If your sourdough is still too fresh, just toast it lightly or let it sit out for 30 minutes before dipping.

🛒 Ingredient Lineup (You Likely Have These Already!)

This recipe makes enough for 2–3 servings but scales easily for a crowd.

For the French toast:

4 slices sourdough bread (stale or day-old is ideal)

4 large eggs

1 cup almond milk (or oat, dairy, or your fave alternative)

1 tsp pure vanilla extract

Pinch of salt

For the quick strawberry compote:

1 cup strawberries (fresh or overripe)

1–2 tbsp honey or maple syrup (adjust to taste)

1 tsp lemon juice

1/2 tsp vanilla extract

For the whipped cream topping:

1/2 cup cold heavy cream

1 tsp powdered sugar (optional)

1/2 tsp vanilla extract

This is a great moment to use what you’ve got. Got only two eggs? Halve it. No almond milk? Any milk will do. That’s the beauty of this recipe—it’s flexible, forgiving, and full of flavor no matter what.

🍓 What’s a Compote, Anyway?

Think of compote as the rustic, no-fuss cousin of jam. It’s quick, chunky, and meant to be enjoyed warm. While jam is thickened with pectin and usually packed with sugar, compote lets the fruit do the talking. You cook it just long enough for the juices to thicken slightly and the fruit to soften—but never so long that it disappears into jelly.

Our version is made from strawberries that were this close to going bad in the fridge. We simmer them with a bit of honey, some lemon juice to brighten things up, and vanilla for warmth. The result? A spoonable topping that’s glossy, sweet, and packed with juicy berry bits.

You can swap in nearly any fruit you’ve got hanging around—raspberries, blueberries, peaches, nectarines, even plums or apples. As long as they’re soft enough to break down a bit with heat, you’re golden.

👩‍🍳 Step-by-Step Instructions

Step 1: Make the Strawberry Compote

Add your strawberries, honey, lemon juice, and vanilla to a small saucepan. Bring everything to a gentle simmer over medium heat. Let it cook for about 8 to 10 minutes, stirring occasionally, until the berries soften and start to break down.

You can mash them slightly with a spoon or leave them a little chunky—your call! We love leaving some whole pieces for texture. Once it’s thickened slightly, take it off the heat and let it cool. It will continue to set as it cools.

Pro tip: Leftover compote? Spoon it over oatmeal, swirl it into yogurt, or add it to chia pudding.

Step 2: Whip the Cream

If you’re making fresh whipped cream, this is your moment. Add cold heavy cream to a mixing bowl (metal works best), along with the vanilla and powdered sugar. Whip it until soft peaks form. You can use a hand mixer, stand mixer, or even a whisk if you’ve got the arm strength and some time.

Place it in the fridge to chill until you’re ready to serve. Bonus: it keeps well for a day or two in a sealed container.

Step 3: Prepare the French Toast Custard

In a wide, shallow bowl, whisk together the eggs, almond milk, vanilla, and salt. The salt helps balance the sweetness and enhances the flavors.

Dip each slice of sourdough into the custard, letting it soak for about 10 to 15 seconds per side. You want the bread to feel saturated but not falling apart.

If your slices are extra thick or extra dry, give them a few more seconds—but don’t overdo it, or you’ll lose that perfect texture we’re going for.

Step 4: Cook the French Toast

Heat a nonstick or well-seasoned cast iron skillet over medium-low heat. If needed, add a little butter or neutral oil to prevent sticking.

Place your custard-soaked slices in the pan and cook for 3–4 minutes on each side until golden brown and lightly puffed. If you're making a bigger batch, keep the finished slices warm on a baking sheet in the oven at 200°F while you finish the rest.

🥞 Let’s Build Your Brunch Plate

Once all your components are ready, it’s go-time.

Plate your golden sourdough slices, spoon on a generous amount of the warm strawberry compote, and top it all off with a dollop (or mountain) of whipped cream. If you’re feeling fancy, dust with powdered sugar or add a drizzle of maple syrup for that extra brunch sparkle ✨

You can also add sliced fresh fruit, toasted almonds, or even a drizzle of nut butter if you want to level it up.

Serving suggestion: this pairs beautifully with coffee, a mimosa, or some sparkling water with lemon and mint.

💡 Why You’ll Make This Again (and Again)

It uses up what you’ve already got: stale sourdough, end-of-week eggs, and soft fruit.

It’s flexible, adaptable, and dairy-free optional.

It’s golden and crispy, not mushy or soggy like regular French toast.

It looks beautiful and tastes even better.

It feels like a weekend treat—but it’s easy enough to make on a weekday too.

This is one of those recipes that makes you feel like you’ve got your life together, even when you’re scraping the bottom of the fridge.

🔁 Tips, Tricks, and Swaps

Fresh bread? Let it sit out or lightly toast it before soaking.

No almond milk? Any milk works—dairy, oat, soy, coconut, whatever you’ve got.

No strawberries? Use blueberries, blackberries, or chopped apples or plums.

Dairy-free? Sub in plant-based milk and coconut whipped cream.

Gluten-free? Use your favorite gluten-free sourdough or rustic loaf.

Want to feed a crowd? Turn this recipe into a baked French toast casserole. Just double the custard, slice up your bread, and layer it all in a buttered baking dish. Bake at 350°F for 35–40 minutes until golden and puffed.

📌 A French Toast FAQ

Can I make French toast with fresh bread? Yes, but let it dry out a bit first. A slightly stale loaf will soak up the custard without falling apart. You can also toast fresh slices lightly to mimic that dryness.

Can I make the compote ahead of time? Absolutely! It keeps well in the fridge for up to 5 days in a sealed container. Just reheat gently before serving.

Is this recipe freezer-friendly? Totally! Cook the French toast, let it cool completely, and freeze between parchment layers. Reheat in a toaster or oven. The compote can also be frozen in small portions.

What’s the best pan to use? A non-stick skillet or well-seasoned cast iron pan works best for that crisp, golden finish.

Where can I find more Brunch Recipe ideas? If you're looking for easy but elevated brunch and breakfast ideas check them out here!

💌 Now It’s Your Turn!

Tried it? Made it your own? We seriously want to see your creations! Tag @TastyCue on Instagram or drop a comment below to tell us what fruit you used or how you switched it up.

And if cozy, low-waste brunches are your jam (pun intended), don’t forget to subscribe to our newsletter. We’ve got plenty more where this came from—think comfort food, fridge rescues, and delicious recipes that make the most of what you’ve already got. 🥰

Much love,

Sidney and Thomas

Source: Sourdough French Toast with Strawberry Compote: Your New Brunch Obsession!