In a small saucepan mix the berries, lemon juice, and sugar. Place over medium-low heat.
Bring the berry compote to a simmer, and cook for 2-3 minutes. Remove from the heat and set aside.
Preheat a large skillet or over medium heat. Melt the butter.
In a medium bowl whisk the eggs, milk, nutmeg, salt, and vanilla extract.
Dip the bread slices in egg mixture one by one. Don't soak them, just coat each side well with the mixture.
Fry slices until golden brown, then flip to cook the other side.
Serve warm French toasts with berry compote and whipped cream.