Saturday, September 10, 2011

French Toast with Blueberry Compote

Lots of bread left from the week. Time for warm, sugary comfort breakfast.

  1. Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
  2. To make the French toast, mix together the eggs, milk, sugar( stevia preferred) and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the French toast with a scoop of vanilla ice cream ( sugar free) and the blueberry compote.

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