No need for maple syrup when this fruity compote is spooned over French toast. Lemon Crème Fraîche or whipped cream makes a nice addition.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
In saucepan, bring blueberries, 1/2 cup (125 mL) water, blueberry jam, lemon rind, lemon juice and sugar to boil; reduce heat and simmer, stirring occasionally, until reduced to about 1-1/4 cups (300 mL), about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Discard lemon rind.In shallow dish, whisk together eggs, milk, vanilla and nutmeg. Dip each bread slice into egg mixture, turning to soak.
In large nonstick skillet, melt half of the butter over medium heat; fry bread, in batches, adding remaining butter as necessary and turning once, until crisp and golden, 4 to 6 minutes. Sprinkle with icing sugar to taste. Serve with blueberry compote and Lemon Crème Fraîche Recipe.
Nutritional facts Per serving: about
- Sodium 259 mg
- Protein 9 g
- Calories 361.0
- Total fat 18 g
- Cholesterol 181 mg
- Saturated fat 10 g
- Total carbohydrate 42 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 9.0
- Vitamin A 19.0
- Vitamin C 22.0
