Indulge in the perfect brunch experience with this exquisite recipe that combines the rich, comforting flavours of French toast with a delightful twist—a luscious wine-infused berry compote using the Ernie Els Big Easy Cabernet Sauvignon Rosé.
This elegant summery rosé, with its defined structure and refreshing aromatics, adds a touch of sophistication to a classic breakfast dish! With hints of engaging aromatics of red hibiscus flowers, wild red-berried fruit, fragrant herbs, and orange skin unfold.
The palate is loaded with punchy berry fruit, a tangy medley of forest berries, boysenberries, cranberries, and strawberries, on the mid-palate, the brightness of watermelon.
Superbly dry, there is just the faintest tug of tannins on the citrus-toned finish, drawing you back in for another sip, making it the perfect pairing to this delectable French toast topped with flaky almonds and mixed berries.
- Wine infused berry compote:
- 250g Blueberries
- 250g Raspberries
- 1/3 Cup Sugar
- 1 Cup Ernie Els Cabernet Sauvignon Rose
- Juice of 1 Lemon
- 1/4 Cup Water
- French toast:
- 4 Eggs
- 1/2 Cup Milk
- 1 Tsp Vanilla extract
- 1 Tbsp Cinnamon
- A pinch of salt
- 3 slices of Ouma’s white bead
- 50g Salted butter
- Flaked almonds, for serving
- Fresh mixed berries, for serving
Pour all the ingredients in a pan, then allow it to simmer on medium heat for 15 minutes or until the berries are very soft.
Once the sauce has reduced and thickened, mash the berry chucks then completely remove from the stove and set aside the sauce for it to cool down.
Mix all the eggs, milk, vanilla, cinnamon and salt in a bowl. Melt butter in a preheated pan. Dip the bread in the egg mixture then toast it until golden brown in colour. Do this with all the slices.
Serve immediately and drizzle with the berry compote and sprinkle fresh berries and almonds.