Cinnamon French Toast with Compôte Recipe for breast cancer treatment

Looking for recipes to support you during your breast cancer treatment? This recipe is the perfect nutritional breakfast treat!

Benefits for breast cancer treatment

This recipe serves 2 people, with plenty of compôte left over to store in the fridge or freezer. This is useful for when you fancy whipping up a quick breakfast treat again. This easy alternative to toast is soft and fluffy and so is gentle on sore mouths.

All recipes from this fantastic cookbook were developed to be nourishing, easy and enjoyable whilst providing helpful advice and support for you both during and after treatment. This recipe is recommended for breakfast during treatment. It maybe simple but it was really yummy, we can’t wait for you to try it for yourself!

Recipe

Ingredients (compôte):

3 large Bramley apples, peeled and cored

2 tablespoons soft, light brown sugar (or more to taste)

Juice of 1/2 a lemon

200g blackberries

For a Little Lifts twist we added 200g of mixed fruits including blackberries, raspberries and blueberries

Ingredients (French toast):

4 thick slices of slightly stale white bread or brioche, crusts removed

2 free-range eggs

50ml full fat milk

1 table-spoon caster sugar

1/2 teaspoon ground cinnamon

Grating of nutmeg (optional)

Large knob unsalted butter

To serve:

Creme fraiche or Greek yoghurt

Maple Syrup

Nutritional Information for two portions using half the compôte

Energy 486 kcal/2049 kJ

Protein 16.3g

Fat 11.8g

Sat.Fat 4.3g

Carbohydrate 84.9g

Fibre 7.0g

* Recipe sourced from The Royal Marsden Cancer Cookbook

Method:

Put the apples in a large saucepan and sprinkle over the sugar. Add the lemon juice and 60ml cold water. Heat gently for 20-25 minutes or until the apples have softened. Make sure they do not begin to disintegrate. Add your blackberries or mixed fruit and simmer for a few minutes until they start releasing their juice. Taste for sweetness, you can add a little more sugar so that it is to your taste.

Cut the bread in half. Put the eggs in a shallow bowl and pour in the milk. Now add the sugar, cinnamon and nutmeg (if you would like). Dip the bread into the mixture, pushing it down and allowing it to rest there until it is fully soaked.

Melt the butter in a large frying pan over a medium heart. Take the slices of bread out of the egg mix and brush off any excess. Fry for around 2 minutes either side until golden brown.

Serve with the compôte and creme fraiche or Greek yoghurt, add a drizzle of maple syrup and enjoy.

To serve we added Greek yoghurt and a sprinkle of sugar.

We hope you enjoy this recipe, we would love to share more… so, let us know if you’ve given this a go by tagging us in your recreations on socials @littlelifts_uk on Instagram or Little Lifts on Facebook.

If you’d like to be inspired by more lovely recipes and get support during your experience of breast cancer there are more than 150 in the The Royal Marsden Cancer Cookbook.