Olla-Podrida: French Toast Sticks with Blueberry Maple Syrup

Weekends are a time for making delicious breakfast treats and these French Toast Sticks are something the entire family will enjoy. Crispy on the outside, puffy and creamy on the inside, the blueberry syrup makes these extra special. This recipe can be doubled or tripled quite easily to serve as many people as you are willing. If serving more than two, preheat your oven to 250°F and make the sticks in batches, keeping the finished ones warm in the oven while working on additional batches.

French Toast Sticks with Blueberry Maple Syrup

Serves 2

1/2 cup maple syrup

2 tablespoons Melissa's dried blueberries

2 extra-large eggs

1/2 cups half-and-half or milk

1 teaspoon grated orange zest

1/2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1 teaspoon Melissa's Organic Blue Agave Syrup (or good, organic honey)

1/8 teaspoon kosher salt

2 large slices challah

Unsalted butter

Vegetable oil

Pour the desired amount of maple syrup into a microwave safe bowl. Stir in blueberries. Microwave on high for 1 minute. Set aside to allow the blueberries to plump in the syrup while you make the French Toast Sticks.

In a 9" x 9" baking dish, whisk together the eggs, half-and-half, orange zest, cinnamon, vanilla, agave syrup or honey, and salt. Slice the challah into 1-inch wide by 3/4-inch thick slices. Soak sticks in the egg mixture for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat until hot. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Plate and sprinkle with confectioners' sugar. Serve hot with maple syrup for dipping, or go for broke and pour the syrup over the sticks.