sprouted french toast with creme fraiche and pear compote

Sprouted French Toast with Creme Fraiche and Brandy-Pear-Pecan Compote

When I was young, my mom would make us French toast all the time. For her it was quick, relatively simple, and sure to be well received by her three hungry munchkins. For us, it was a treat- an upgrade from the standard bowl of cheerios. That’s why French toast feels like such a comfort food to me, and one of my favorite things to make for people I love.

Even though we think comfort foods are innately unhealthy, when the right ingredients are used they can actually be incredibly nourishing. Start with good ingredients like pastured eggs, whole milk, fresh fruit, and real maple syrup and you’ve got a breakfast to fuel you for the rest of the day. Plus, what could be cozier than French toast on a chilly morning?

I used sprouted bread here because it is infinitely more nutritious than standard bread. It has no added sugar, and is made from organic sprouted grains. Allowing the grains to sprout breaks down the starches into simple sugars that are much easier to digest, and also increases the amount of bioavailable minerals and nutrients. It’s also nutty and delicious. That’s a win win if you ask me.

Pears are one of my favorite fall fruits. I think they are so gorgeous, and I love the slightly gritty texture they have. I love them raw with a good cheese, but somehow cooking them feels really special. Cooking them with brandy, butter, and lots of cinnamon feels especially special. Throw in some crunchy pecans and spoon it all over a dollop of crème fraiche, and you’re livin’.

Who wouldn’t roll out of bed for that?

Speaking of something to roll out of bed for, if you’ve never had a taste of real crème fraiche, then I envy the experience that you will have when you eventually do. I used to love sour cream when I was younger, then I actively avoided it for a few years back before I learned of the health benefits of full fat dairy. One day, when I was feeling particularly ambitious in the kitchen, I decided I would make crème fraiche on my own. I’ll never forget that first taste after patiently waiting 24 hours for the cream to ferment.

That spoonful shut the door on store bought sour cream for me forever.

So to sum up, we’ve got a plate full of super-powered bread, vitamin and protein packed eggs, cultured dairy, fruit, and nuts. All of that topped with a drizzle of real maple syrup, and the warm memories of your mom serving you breakfast while you were still in your jammies.

That’s starting your day off right, if you ask me.