Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the work we do here at Food Heaven Made Easy!
Let’s talk about French toast for a sec. Or pain perdu as the French call it.
When we go out for brunch, this is one of our favorite dishes on the menu.
It’s cozy.
It’s sweet.
It’s filling.
It’s fun.
Today, we bring you a special twist on this classic French toast, by adding one of our favorite fruits — blueberries, to the mix. In case you missed it, we teamed up with the US Highbush Blueberry Council to bring you a series of mouthwatering recipes featuring this little blue dynamo.
Here are some of our past favs (ALL SO GOOD). Do yourself a favor and add one to your meal prep sitch this week:
- Warm and Cozy Blueberry Crumble
- Bite Sized Blueberry Vegan Cheesecakes
- Savory Blueberry Flatbread Pizza
- Blueberry Basil Piraguas
- Blueberry Chia Overnight Oats
- Oat Pancakes w/ Whipped Blueberry Coconut Cream
- Cauliflower Blueberry Smoothie Bowl
- 3 Ingredient No-Churn Blueberry Coconut Ice Cream
We’re fans of this nutrition powerhouse because just one cup provides four essential nutrients: vitamin C, fiber, vitamin K and manganese, and phytonutrients called polyphenols. This group includes anthocyanins, which are compounds that give blueberries their blue color.
Now, back to the French toast. If you live in a place where brunch isn’t a thing, you can also enjoy this sweet and savory toast as a dessert. In fact, in France, French toast is primarily eaten as a dessert, and less frequently, as an afternoon snack — or “goûter” as they call it. The French rarely eat French toast for brekky. (Who knew?)
Okay, now for the recipe. We chose to use a baguette as the base to give the toast a firm, chewy texture. To make this recipe, start by slicing the baguette into 4-6, 1″ slices and set aside. In a shallow bowl, whisk together the egg, vanilla extract, and cinnamon. Then add the milk and continue whisking. Set that baby aside.
In a small pot, add the frozen blueberries and lemon juice. Cook over low heat for 3-4 minutes, mashing the blueberries as they cook to help release the juices. Once the blueberries are done cooking, stir in 1 tablespoon of the blueberry juice from the pot into the bowl with the whisked ingredients.
Then heat a non-stick pan with coconut oil. Dip each slice of bread into the shallow bowl with the whisked ingredients for 30 seconds on each side. Cook for 3-4 minutes on each side or until both sides are browned. Finally, top with the mashed blueberries, and enjoy with maple syrup, confectioners sugar, and/or butter!
Do you like French toast? Are you planning on giving this recipe a try? Let us know in the comments below!
- 1 small baguette
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup almond milk
- 1 cup frozen blueberries
- 1/4 lemon
- coconut oil for the pan
- Maple syrup
- Confectioners sugar
- Butter
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Slice the baguette into 4-6, 1" slices and set aside.
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In a shallow bowl, whisk together the egg, vanilla extract, and cinnamon.
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Add the milk and continue whisking. Set aside.
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In a small pot, add the frozen blueberries and lemon juice. Cook over low heat for 3-4 minutes, mashing the blueberries as they cook to help release its juices
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Once the blueberries are done cooking, stir in 1 tablespoon of the blueberry juice from the pot into the bowl with the whisked ingredients.
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Heat a non-stick pan with coconut oil. Dip each slice of bread into the shallow bowl with the whisked ingredients for 30 seconds on each side.
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Cook for 3-4 minutes on each side or until both sides are browned.
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Top with the mashed blueberries, and enjoy with maple syrup, confectioners sugar, and/or butter!
