Blueberry French Toast takes your french toast to a fruity level by adding a blueberry sauce made with fresh blueberries.
INGREDIENTS
BLUEBERRY SAUCE
- 1 pint fresh blueberries, or frozen
- ⅓ cup water
FRENCH TOAST BATTER
- 4 large eggs, room temperature
- 1¼ cup milk, I recommend whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 teaspoon cinnamon, or more or less to taste
- 10-12 slices Texas Toast
- pure maple syrup, for topping
INSTRUCTIONS
BLUEBERRY SAUCE
- In a saucepan over medium heat add blueberries and water.
- Cook over medium heat until boiling. After it comes to a boil, use the back of a spoon or potato masher to gently mash the blueberries. The blueberries should start to break down in 10-15 minutes, resulting in 1 cup sauce.
- Remove from heat and set aside to cool slightly while you prepare the French toast batter.
FRENCH TOAST BATTER
- In a large, wide bottom bowl, beat eggs, milk, sugar, vanilla, salt, and cinnamon with wire whisk until smooth. Pour in the half (½ cup) of the blueberry sauce and whisk until combined. Reserve the other half of the sauce for topping.
- Heat a large skillet to medium.
- Dip bread into blueberry batter (do not soak it). Then, place on heated skillet and cook 2-4 minutes on each side or until golden brown.
- Serve with room temperature butter, maple syrup, and top with the reserved blueberry sauce.