Red, White and Blueberry French Toast
Sheesh, I’m so behind on posting recipes… this was from the Fourth of July. Oh well, it’s good anytime fresh berries are available. It looks pretty fancy, but it’s a quick and easy breakfast.
Red White and Blueberry French Toast
½ cup blueberries
½ cup sliced strawberries
½ banana, quartered lengthwise and then sliced
1 teaspoon sugar
6-8 slices of day old baguette (1/2 inch thick), or 4-6 slices of day old French bread
1 cup milk
3 eggs
½ teaspoon vanilla extract
½ teaspoon cinnamon
dash of salt
1 tablespoon maple syrup plus more for serving
1 tablespoon butter
1 tablespoon powdered sugar
fresh mint sprigs for garnish
Fruit Topping: Mix together blueberries and strawberries, and sprinkle with sugar. Set aside while French toast is being made. Add bananas just before placing this topping on French toast.
French Toast: In a shallow dish, whisk together milk, eggs, vanilla, cinnamon, salt, maple syrup until well blended. Place bread slices in the dish to soak up the mixture for around 30 seconds per side, until well coated, but not soggy. Melt butter in a non-stick skillet over medium heat. Shake off excess milk/egg mixture before adding the slices of bread to the pan. Brown on each side. French toast can be kept warm in a 200 degree oven if necessary.
To serve, fan out slices of French toast on the plate. Dust with powdered sugar through a sifter. Sprinkle fruit generously on top of French toast. Garnish with a sprig of fresh mint. Serve with warm maple syrup.
Here are the berries with a little sugar, waiting for the addition of the bananas.
The French toast is soaking up the eggs and milk. If you don’t drain it a little before putting it in the pan, you’ll end up with some cinnamony scrambled eggs in the bottom of your pan.
And finally, here it is cooking…
Tagged with bananas, blueberries, Breakfast, Eggs, french toast, milk, mint, powdered sugar, red white and blue, strawberries
