French Toast with Fresh Blueberries
Yield
8 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
water
|
*
|
| 1 | x |
cinnamon
to taste |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | loaf |
white bread
or challah, cut into 1 inch slices |
*
|
| 2 | cups |
blueberries
rinsed |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
maple syrup
warmed in microwave |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
water
|
*
|
| 1 | x |
cinnamon
to taste |
*
|
| 3E+1 | ml |
butter
|
|
| 1 | loaf |
white bread
or challah, cut into 1 inch slices |
*
|
| 473 | ml |
blueberries
rinsed |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
maple syrup
warmed in microwave |
*
|
Directions
In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon.
In a non-stick skillet or griddle melt butter over moderate heat.
Dip bread slices into egg mixture and transfer to hot skillet and cook for 2 to 3 minutes per side until golden brown.
Transfer french toast to a plate, sprinkle with blueberries and powdered sugar.
Serve with warm maple syrup.
