French toast is the epitome of casual breakfast fare. This whimsical twist on a breakfast classic hits all the right flavor notes: sweet, warming, and toasty.
Serves four.
V, F (Recipe is vegetarian and can be frozen for later use)
French Toast:
6 slices whole-grain bread
3 large eggs
1/3 cup plus 2 tablespoons low-fat milk
1 tablespoon coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Blueberry Compote:
1 cup fresh or frozen blueberries
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon grated orange zest
1 teaspoon cornstarch
For the French Toast: Cut the bread into one-inch cubes. In a large bowl, lightly beat the eggs, then beat in the milk, sugar, vanilla extract, cardamom, and salt. Stir in the bread cubes until they are all moist. Let sit for five minutes. Preheat the oven to 350°F. Divide the bread cubes among 12 medium muffin cups and pour any leftover egg mixture on top. Bake until they start turning golden on top and the egg has set, about 22 minutes.
For the Blueberry Compote: While the French Toast bakes, in a small saucepan over medium-high heat, stir together the blueberries, maple syrup, cinnamon, and orange zest. Bring to a boil, reduce the heat to medium-low, and simmer for five minutes. Stir in the cornstarch and simmer until slightly thickened, about one minute more. Serve the french toasties topped with the blueberry compote.
