French toast is one of those classic breakfasts we’ll never say no to. Now we’ve upgraded the classic weekend favorite with a thick, homemade blueberry syrup made from fresh, juice blueberries. Want an even easier morning? Make the blueberry syrup the night before, store it in the fridge, and heat it gently before serving!
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
4
Ingredients
1 tablespoon water
1 ½ tablespoons cornstarch
1 package (6 ounces) Driscoll’s Blueberries
3 tablespoons maple syrup (or sweetener of choice)
1 tablespoon lemon juice
1/4 teaspoon salt, divided
2 large eggs
1 large egg yolk
1/3 cup heavy cream (or coconut cream)
1/4 cup whole milk (or milk of choice)
3 tablespoons coconut sugar (or sweetener of choice)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
4 tablespoons (1/2 stick) unsalted butter
8–10 slices brioche bread (or thick-sliced bread)
1
POUR 1 tablespoon water into a small bowl.
2
ADD 1 ½ tablespoons cornstarch.
3
STIR to combine.
4
SET ASIDE cornstarch mixture.
5
PLACE 1 package (6 ounces) blueberries into a medium saucepan.
6
ADD 3 tablespoons maple syrup (or sweetener of choice).
7
ADD 1 tablespoon lemon juice.
8
ADD 1/8 teaspoon salt.
9
STIR to combine.
10
COOK over medium heat until blueberries begin to soften and break open, about 5 minutes.
11
SET ASIDE blueberry mixture.
12
STIR cornstarch mixture and ADD to blueberry mixture.
13
COOK over high heat and STIR frequently until mixture comes to a boil and thickens.
14
SET ASIDE blueberry mixture.
15
PREHEAT a skillet over medium-low heat.
16
PREHEAT oven to 170°F.
17
CRACK 2 large eggs into a flat-bottomed bowl.
18
ADD 1 large egg yolk.
19
WHISK until thoroughly combined.
20
ADD 1/3 cup heavy cream (or coconut cream).
21
ADD 1/4 cup whole milk (or milk of choice).
22
ADD 3 tablespoons coconut sugar (or sweetener of choice).
23
ADD 2 teaspoons vanilla extract.
24
ADD 1/2 teaspoon cinnamon.
25
ADD remaining 1/8 teaspoon salt.
26
WHISK until thoroughly combined.
27
SET ASIDE egg mixture.
28
ADD 1 tablespoon unsalted butter to hot skillet and SWIRL to distribute butter.
29
PLACE 1 bread slice into egg mixture and FLIP 1 – 2 times to COAT.
30
TRANSFER bread slice to skillet and COOK 1 – 3 minutes until golden brown.
31
FLIP bread slice and COOK 1 – 3 minutes until golden brown.
32
TRANSFER bread slice to serving platter and PLACE into warm oven.
33
REPEAT with remaining bread slices and ADD additional butter to pan as needed.
34
DIVIDE French toast between serving plates.
35
SPOON generous amounts of blueberry mixture over French toast.
36
SERVE immediately with additional butter if desired.
