Whether you’re cooking brunch for guests or you’re planning an extra special family breakfast, this French Toast with Blueberry Maple Compote offers a sweet yet sophisticated twist on an old favorite. Topped with the tangy combination of blueberries, maple syrup, and cinnamon, this elegant breakfast dish offers an irresistible fluffiness that only homemade French toast can deliver.
- 8 thick-cut slices of bread
- 4 eggs
- 1/4 cup whipping cream
- 2 TBSP. sugar
- 1/2 tsp. vanilla extract
- 1 TBSP. lemon zest
- 1 tsp. ground cinnamon
- 3 TBSP. butter
- 2 cups frozen blueberries
- 3 TBSP. maple syrup
- 2 tsp. lemon juice
- 1 TBSP. water
- 1/2 tsp. ground cinnamon
Place a saucepan on the simmer burner of the PowerPlus® 2-in-1 Burner & Griddle located in the center of your cooktop, and heat over medium. Add 1 cup of blueberries, water, and cinnamon, and bring to a simmer. Reduce the heat to medium-low, and continue simmering for 8-10 minutes. After about 10 minutes, add an additional cup of blueberries and maple syrup, stir together, and cook for 1-1/2 minutes longer. Remove from the heat and set aside.
Preheat your oven to 225 degrees.
Fit your Frigidaire Professional griddle over the center griddle burner, and heat over medium.
In a medium bowl whisk together eggs, sugar, and whipping cream. Add lemon zest, vanilla, and cinnamon, and whisk until combined.
Add butter to the griddle to melt. Working in batches, dip the bread in the egg mixture, getting it coated on all sides, and fry for 1-1/2 minutes per side, until nice and golden brown. Place cooked French Toast pieces on a tray in the oven and use the Keep Warm function to keep them warm.
Serve 2 pieces of French Toast with butter, 2 tablespoons of your Blueberry Compote, and maple syrup.
Recipe and image from our friends at Frigidaire.