Description
Sweet French toast soaked in a creamy custard, topped with homemade blueberry syrup and a tangy Devonshire cream. Perfect for a weekend brunch!
Ingredients
Units
Scale
- 6 large eggs
- 1/2 cups (118 ml) whole milk
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter for your pan
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) sour cream
- 2 tablespoons sugar
- 1 - 2 tablespoons juice of one lime
- 1/3 cups (79 ml) Bonne Maman Wild Blueberry Preserves
- 1/3 cups (79 ml) pure maple syrup
- 2 large sprigs of mint (leaves gently bruised)
- fresh mint leaves
- fresh berries (strawberries, blueberries, blackberries, raspberries- they all work beautifully!)
- additional orange zest
- soft French bread (1-2 days old, sliced into 1 inch slices)
Instructions
- Combine the eggs, zest, vanilla, and cinnamon in a 9×13 inch pan and whisk until smooth. Set aside.
- Beat the heavy cream in the bowl of an electric mixer until soft peaks form. Add the sugar, mixing until just combined. Fold in the sour cream and lime juice. Refrigerate until ready to use.
- Combine the preserves, syrup, and mint leaves in a small saucepan over medium-low heat. Bring to a low simmer and cook for 10 minutes, maintaining consistent heat.
- Heat a griddle or large nonstick skillet over medium heat. Melt 1 teaspoon of butter in the pan, spreading it evenly.
- Soak 4 slices of bread at a time in the egg mixture for 45 seconds to 1 minute per side. Remove the bread, letting excess egg mixture drip off before placing it in the pan.
- Cook the bread for about 2 minutes per side, or until a deep golden crust forms. Repeat with remaining bread slices.
- Stack a few slices of toast on a plate, drizzle with minty blueberry syrup, top with a dollop of Devonshire cream, and finish with fresh berries. Garnish with mint leaves and serve immediately.
Notes
- For richer flavor, use challah or brioche bread instead of French bread.
- To make ahead, prepare the Devonshire cream and blueberry syrup up to a day in advance and store separately in the refrigerator.
- If you don’t have Bonne Maman preserves, substitute any good quality blueberry jam or compote.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 400
- Sugar: 25
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
- Cholesterol: 150