Fresh Blueberry French Toast Recipe
Thick sweet sourdough French toast with a fresh blueberry compote, powdered sugar, served with Steen’s pure cane syrup and topped with fresh house-made whipped cream
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Ingredients
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French Toast
Blueberry Compote
Whipped Cream
Serving
Method
French Toast
- 1
Prepare the Egg Mixture
In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
- 2
Dip the Bread
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Dip each slice of sourdough bread into the egg mixture, ensuring both sides are coated.
- 3
Blueberry Compote
- 4
Combine Ingredients
In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and water.
- 5
Cook the Compote
Bring the mixture to a simmer, stirring occasionally. Cook for 5-10 minutes until the blueberries break down and the sauce thickens slightly.
- 6
Set Aside
Remove from heat and let it cool slightly before serving.
Whipped Cream
- 7
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 8
Beat Until Stiff Peaks
Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
Serving
- 9
Plate the French Toast
Serve the French toast warm, topped with blueberry compote, a dollop of whipped cream, and a dusting of powdered sugar.
- 10
Add Syrup
Drizzle Steen's pure cane syrup over the top to taste before serving.
