French Toast with Warm Blueberry Sauce

Do Produce Stands and Roadside Markets beckon to you?  They do me.  I can’t drive by one of them without stopping to have a look around.  Some may think this nosey, but I consider it to be one of the precious joys of summer.  The bright colors of fresh produce, the crisp, fresh fragrance of newly picked berries and herbs, the varied shapes and textures, all of this is nature’s edible art.  This week blueberries called my name.  I bought three very large containers of them, much to the dismay of my overcrowded fridge, and am now using them in as many ways as possible.  What delicious fun! This morning I made a quick French toast topped with warm blueberry sauce.  Having previously made a loaf of ABM Challah, this delicious dish came together fast.  While the bread was soaking, the sauce was simmering on the stove.  Dust with powdered sugar, if desired, either way this is an easy and elegant breakfast.

French Toast with Warm Blueberry Sauce

3 large eggs

1 cup whole milk

2 tablespoons orange juice

2 tablespoons maple syrup

1 teaspoon vanilla

½ teaspoon orange zest

1/8 teaspoon salt

1 (1-lb) challah loaf, cut crosswise into 1/2-inch-thick slices

3 1/2 tablespoons unsalted butter

Preheat oven to 350°F.

Whisk together eggs, milk, juice, syrup, vanilla, zest, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer for 4 minutes, flip over and soak for another 4 minutes.

Heat half of the butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet and cook until golden brown, about 2 minutes on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan and, when all are browned, bake in middle of oven until hot, about 5 minutes.  Serve with Warm Blueberry Sauce.

Warm Blueberry Sauce

2 tablespoons water

½ teaspoon cornstarch

3 ½ cups blueberries

2 tablespoons sugar

2 teaspoons fresh lemon juice

½ teaspoon lemon zest

In 1-quart saucepan, combine water, cornstarch, blueberries, sugar, lemon zest and lemon juice.  Heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst. Remove from heat; serve. 

This post is linked to:

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays