Easter Sunday is one of the most popular times of year for entertaining with a lavish Sunday brunch. It offers an opportunity to fill the table with all kinds of festive dishes, from savory egg recipes to a jumbo glazed ham to any number of rich, sweet baked goods and desserts.
I can just imagine how delighted people are when faced with that feast. But I know a good number of them may feel guilty as well.
Why? Because, although spring already arrived a couple of weeks ago and Easter itself has a solemn religious meaning, for many of us, the holiday also symbolizes the season of Earth’s revival. Think of all those chocolate eggs and marshmallow chicks, not to mention the Easter Bunny.
It’s a time when thoughts turn not only to the fresh, tender young produce beginning to fill the markets, but also to the fact that fewer than three months remain to get into shape for summer swimsuits. Who can tuck into a robust Easter feast without feeling at least a little bit of worry that they might be straying from their hard-won healthy eating habits?
Fortunately, there is a way to enjoy your springtime brunch and feel virtuous about it, too. As I explain in my book Wolfgang Puck Makes It Healthy (Grand Central Life & Style, $30), it’s all about making smart food choices and cooking your old favorites in ways that minimize their fat while maximizing their flavor and the health benefits they deliver. The perfect example in this case is my buttermilk French toast with fresh berry compote.
This recipe takes a classic brunch favorite, French toast, and transforms it into something undeniably good for you. I replace the usual white or egg-enriched bread with whole-wheat bread that’s higher in fiber and lower in fat. Instead of using all whole eggs for the batter, I include just a couple of the yolks for their richness — no point in denying yourself completely, after all — and use extra fat-free egg whites; and, for the usual milk, I substitute low-fat buttermilk, which feels and tastes rich and adds a pleasant touch of tanginess.
Then there’s the topping. You won’t find any melted butter or sugary syrup here. In their place, I make a quick compote of assorted fresh berries and orange juice/zest, lightly sweetened with honey. The fruit’s jewel-like colors delight the eye just as much as their flavors and juiciness bring pleasure with every bite.
I can’t imagine anyone not thinking that this is one of the most fabulous brunch dishes imaginable. Yet, they’ll also be astonished that one serving provides only 329 very satisfying calories, of which less than 16 percent come from fat.
That’s news that could make your happy Easter even happier!
Buttermilk French Toast With Fresh Berry Compote
Serves 4
French toast:
2 large cage-free eggs, lightly beaten
2 large cage-free egg whites
2 cups buttermilk
1 tablespoon honey
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
8 slices good-quality whole-wheat bread, each about 1 inch thick, halved diagonally
Butter-flavored nonstick cooking spray
Fresh berry compote:
3/4 cup fresh organic blueberries
3/4 cup fresh organic raspberries
3 tablespoons honey
1 tablespoon grated orange zest
3 ounces fresh orange juice, from about 1 large orange
Pinch of kosher salt
For serving:
Confectioners’ sugar, for dusting (optional)
Fresh berries (optional)
Directions:
For the French toast, put the eggs, egg whites, buttermilk, honey, vanilla, cinnamon, ginger, nutmeg and salt in a large wide bowl, and whisk them together thoroughly. Submerge the bread slices in the egg mixture, turning them and making sure they become completely saturated.
Meanwhile, over medium heat, heat a heavy nonstick griddle, skillet or a pair of skillets, large enough to hold all the French-toast slices in a single layer without crowding.
When the griddle, skillet or skillets are hot, spray them evenly with nonstick cooking spray. Add the soaked bread pieces, and cook until golden brown on both sides, 5 to 7 minutes total.
While the French toast is cooking, prepare the fresh berry compote: In a nonreactive saucepan, combine the blueberries, raspberries, honey, orange zest, orange juice and salt. Bring to a simmer over medium heat, stirring occasionally, and continue simmering just until the berries have given up some of their juices and have turned slightly syrupy, 3 to 4 minutes. Transfer to a serving bowl, and keep warm.
To assemble the dish, arrange two slices of the French toast on each of four heated serving plates. Spoon some of the compote over each serving. If you like, spoon a little confectioners’ sugar into a small, fine-meshed sieve held over each plate, and tap the sieve lightly to dust the French toast; then garnish with fresh berries. Serve immediately, passing more fresh berry compote at the table.