Blueberry French Toast

Posted on Aug 23, 2009 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Soul, Feed Your Wallet, Other breakfast & brunch Pin It
Blueberry French Toast

I’d be willing to bet that if you’ve got small children, you have fresh blueberries in your fridge right now. I’ve observed children will eat about anything if topped with fresh blueberries. Loaded with antioxidents, they are the perfect munchie for little fingers.

Don’t take Michigan blueberries for granted-our blueberry season is winding down so when you see them, buy them. The price is right on these plump jewels and now’s the time for a final indulgence! I purchased my last batch from the Produce Station.

I’m going to pass on the yummy French Toast and make a healthy, less caloric blueberry smoothie. The way little Tate and Grandpa are going after it, there won’t be any left for me anyway.

 

Recipe: Blueberry French Toast

Ingredients

  • 1 cup half-and-half or milk
  • 3 large eggs
  • 1 tablespoon brown sugar
  • 8 (1/2-inch) slices day-old country loaf, or challah bread*
  • 2-3 tablespoons unsalted butter
  • Syrup, as desired
  • 2 cups fresh, washed blueberries

Instructions

  1. Preheat oven to 200˚.
  2. In a medium size bowl, whisk together the half-and-half or milk, eggs, brown sugar and a pinch of salt. Pour custard mixture into a shallow bowl.
  3. Dip bread into mixture, allow to soak for a minute on each side the shake off excess batter.
  4. Over medium-low heat, melt 1 tablespoon of butter in a nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, about 3-4 minutes per side. Repeat with remaining slices adding additional butter as desired.
  5. Keep French Toast warm by placing on paper towel-lined baking sheet in warm oven.
  6. Serve with syrup and fresh blueberries.

*I’ve also used day-old Italian and cinnamon raisin

Time: 20 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: Fresh Fruit Smoothie

Ingredients

  • 2 cups plain yogurt
  • 1 1/2 cups orange juice
  • 1 cup vanilla soy milk*
  • 3 cups fresh seasonal fruit, such as blueberries and peeled peaches
  • 1 cup crushed ice**

Instructions

  1. In a blender or food processor, combine yogurt, orange juice, soy milk, blueberries, peaches and ice.

*You may use any type of milk you prefer. I like the hint of sweetness and vanilla in the vanilla soy milk. Feel free to add a little honey if you enjoy a sweeter smoothie. **Freeze your blueberries and peaches and there will be no need to add ice.

Time: 20 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Soul, Feed Your Wallet, Other breakfast & brunch
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