Rouxbe

• 2 tbsp cornstarch
• 2 tbsp Water
• 2 cups fresh or frozen berries
• 1/4 cup sugar

Add the fresh or frozen berries to a saucepan and turn to medium low, then add the sugar. If you are using fresh berries, less sugar may be required. Bring the berries to a gentle boil. Let simmer for about 5 minutes on low heat. Stir occasionally to prevent sticking.

Add the water to the cornstarch and mix together to dissolve. Then slowly add the cornstarch mix to the boiling berry mix. Add until the mixture just starts to thicken. This may require a little more or less cornstarch, as it depends on the amount of liquid in the berries themselves. Also remember that it will thicken a little more as it cools. Let sauce simmer for 5 minutes to cook out the cornstarch.

• 3 tbsp Flour
• 1/2 tsp baking powder
• 1/4 tsp Salt
• 3 large eggs
• 1 tsp vanilla
• 1/8 tsp almond extract
• 2/3 cup milk
• 8 slices thick sliced bread

Begin by mixing together the flour, baking powder and salt. Whisk together the eggs, vanilla and almond extract, then whisk in the milk followed by the dry ingredients. Pour the mixture into a dish large enough to hold a few pieces of bread at a time.

• 2 tbsp oil or butter

Turn the heat to medium-high and lightly oil your griddle or frying pan. Soak the bread in the egg mixture for a minute or two, or until bread is soaked through. Cook the French toast on each side for about 3 to 5 minutes or until bread is golden and cooked all the way through. The centre should no longer be eggy and wet. Serve with warm berry compote.