Hello, dear friends! There’s nothing quite like a sunny July morning in Darien, with the scent of blooming hydrangeas in the air and the sound of my children’s laughter echoing through our cozy home.

This morning, I want to share with you a delightful breakfast recipe that’s become a favorite in the Janssen household. It involves one of the most versatile ingredients in my pantry – cornstarch! Now, don’t roll your eyes just yet. I assure you, this recipe is not going to be a bland or boring one. In fact, it’s a recipe that has a dear sentimental story attached to it.

You see, my youngest, Nick, has always had a bit of a sweet tooth. He’s the kind of kid who would trade all his Lego sets for a bag of cookies (And believe me, he has a LOT of Lego sets!). So, one day, as I was trying to convince him to eat something other than cookies for breakfast, he proposed a challenge. He said, “Mom, if you can make something as good as cookies for breakfast, I’ll eat it!” Oh boy, was I up for that challenge!

I decided to make a breakfast dish that was not only nutritious but also sweet enough to please my little rascal. And that’s how our family’s favorite ‘Crispy French Toast with Plum Compote’ came into existence! The cornstarch in the batter gives the French toast a delightful crispy exterior, while the plum compote adds just the right amount of sweetness.

So here it is, dear friends – our family’s beloved Crispy French Toast with Plum Compote recipe!

Ingredients:
– 8 slices of thick-cut bread (Brioche works best)
– 4 eggs
– 1 cup milk
– 1/4 cup cornstarch
– 2 tsp vanilla extract
– 1/2 tsp cinnamon
– Butter for frying

For the Plum Compote:
– 4 ripe plums, pitted and chopped
– 1/4 cup sugar
– Juice of half a lemon

Instructions:

1. Start by making the plum compote. In a saucepan, combine the chopped plums, sugar, and lemon juice. Simmer over medium heat until the plums break down and the compote thickens, about 15 minutes. Set aside.

2. In a large bowl, whisk together eggs, milk, cornstarch, vanilla extract and cinnamon until smooth.

3. Dip each slice of bread into the egg mixture, making sure both sides are well-coated.

4. Heat butter in a large skillet over medium heat. Add the soaked bread slices and cook until golden brown and crispy on both sides.

5. Serve the French toast warm with a generous spoonful of plum compote on top.

Give it a try this weekend and let me know how it turns out! After all, nothing beats the joy of seeing your child’s face light up with delight at your homemade breakfast creations. Happy cooking!