French Toast with Wild Blueberry Compote
No need for maple syrup when this fruity compote is spooned over French toast. Lemon Cr? Fra?e or whipped cream makes a nice addition.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 361 |
| pro | 9 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 181 mg |
| sodium | 259 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 9% |
| vit A | 19% |
| vit C | 22% |
| folate | 22% |
-
2 cups (500 L) frozen wild blueberries
1/4 cup (50 mL) blueberry jam
1 strip lemon rind (no white pith)
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) granulated sugar
3 eggs
1/3 cup (75 mL) milk
1/2 tsp (2 mL) vanilla
Pinch ground nutmeg
8 slices (3/4 inch/2 cm thick) french bread
2 tbsp (25 mL) butter
icing sugar
lemon Cr? Fra?e Recipe
Preparation:
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 Cr? Fra?e Recipe.
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 Cr? Fra?e Recipe.
Source
Canadian Living Magazine: June 2007
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