I’ve never been a fan of french toast with syrup; it always seems too heavy, and leaves me feeling arguably worse than before I ate it. However, this French Toast with Blueberry Sauce is another story. The sauce is not only better tasting than your average table syrup, but it’s significantly less… we’ll say decadent, to put it nicely.
This recipe also makes use of thick-cut bread, which is nice but isn’t mandatory. I’m not sure how many “normal” pieces of bread you’d need to use up the egg, but if I had to guess, I’d say 5-6 pieces.
If you don’t like the idea of eating room temperature toast, you’ll probably want to start the sauce before starting the toast; the sauce takes a good 12-15 minutes to make if using frozen berries. The sauce would also be much easier to keep warm if it’s finished before the toast.
When dipping the bread in egg, I give the bread a good 5-10 seconds per side to soak up as much as possible. If you just briefly dip them in egg, things may not go smoothly, so I recommend giving them that same 5-10 seconds.
If you like this recipe for French Toast with Blueberry Sauce, consider checking out my recipe for Baked Curried Chicken and Rice.
INGREDIENTS
For the toast:
3 large eggs, beaten, 141 grams
3 pieces of thick-cut bread, 43 grams per piece
1/4 tsp kosher salt, 2 grams
Pinch of cinnamon
Unsalted butter, as needed
For the sauce:
1 cup frozen* blueberries, 156 grams
1 Tbsp sugar, 16 grams
2 Tbsps water**, 36 grams
1 tsp lemon juice, 8 grams
1 Tbsp unsalted butter, 19 grams
Pinch of cinnamon
Preparation
Preheat a large nonstick pan over medium heat. Beat your eggs, salt and cinnamon in a medium bowl, then dip your bread in until thoroughly coated.
Butter your skillet and cook the bread for 2-4 minutes per side, cooking in batches if necessary (be sure to butter the skillet between batches).
At some point, make your sauce by adding your blueberries, sugar and water to a medium sauce pan and cooking over medium heat until a thick*** sauce has formed, about 12-15 minutes. Turn off the heat, add your remaining ingredients, and stir until the butter is melted.
Once both your toast and sauce are done, you’re ready to serve.
Notes
* I’ve never made this with fresh blueberries, but if you want to try, I recommend adding a bit more water at the start, and probably covering the pan until the blueberries begin to break down. Just be sure to not leave the lid on or the sauce won’t thicken / reduce.
** The water keeps the pan from being dry for the first few minutes, which could cause sticking or burning.
*** Thick being thicker than water, but thinner than pancake syrup – or thick enough to coat the back of a spoon.
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