Ingredients

4 slices Sourdough bread, thick slice, cut in half
3 Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
1/2 tsp. Vanilla
Cooking oil or clarified butter as needed
1 cup Berry Sauce (recipe follows)
3/4 cup Fresh blackberries
3/4 cup Fresh raspberries
1 cup Lightly sweetened whipped cream
1/4 cup Toasted Macadamia nuts, chopped
Confectioner's sugar to garnish

Method
Prepare Chef Larry's Berry Sauce per recipe. Prepare berry compote, by warming berry sauce in a saucepan. Turn off heat. Stir in blackberries and rasoberries, reserve keeping warm. Combine eggs, milk, cinnamon and vanilla, whisk until well incorporated. Heat griddle and add a small amount of cooking oil or butter. Dip sourdough bread slices in egg batter and place on griddle. Cook until golden brown on both slices. Place on warm serving plates and top with warm berry compote. Garnish with whipped cream and Macadamia nuts. Dust with Confectioner’s sugar and serve.

Yield: 4 Servings

Chef Larry's Berry Sauce
Ingredients

2/3 cup Raspberries
2/3 cup Blackberries
2/3 cup Blueberries
1 cup Orange juice
1 T. Sugar
Squeeze of Fresh lemon juice

Method
Place raspberries, blackberries, blueberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.

Yield: 2 cup