French Toast with Fresh Blueberries
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Saved in 1 recipe box and 1 cookbook
Saved in 1 recipe box and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| 3 | large |
eggs |
|
| 1 | teaspoon |
vanilla extract |
|
| 1 | x | water | * |
| 1 | x |
cinnamon |
to taste* |
| 2 | tablespoons |
butter |
|
| 1 | loaf | bread, white | or challah, cut into 1 inch slices* |
| 2 | cups | 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 2-3 minutes per side until golden brown.
Transfer french toast to a plate, sprinkle with blueberries and powdered sugar.
Serve with warm maple syrup.
First published: 1996-01-27 last updated: 2012-03-31
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