Then, we would eat.
French toast is one of those lazy Sunday morning things. It's warm and sweet and comforting, and when you drown it in maple syrup it just gets better and better. Today I have a little variation. It's my French toast recipe, which is inspired by my uncle's (and aunt's!) French toast.When I was younger, and my uncle and aunt came to visit, we would all sleep until 9am the day after they arrived. Then, still in our pajamas, my little brother, cousin and I would line up to help make French toast. We would elbow and jostle to be the first to sitr or mix the batter.
I've changed up that recipe a little bit, by topping it with a delicious maple blueberry compote.
This alone it something worth elbowing over! And when it's combined with the French toast, it's pure French toast heaven!
I use some cinnamon and vanilla extract in the batter, then I cook them in clarified butter, which helps get them nice and crisp on the outside. I learnt that trick from The Perfect Peach cookbook.
Smother the French toast in the compote and dust with some powdered sugar! Voila! Breakfast is served!
French toast with a blueberry maple compote:
5 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
2 slices or any bread (I used regular whole wheat, but you could use something like challah for a richer taste)
1 tablespoon clarified butter
3/4 cup frozen or fresh blueberries
1/4 cup maple syrup
Whisk together all French toast ingredients except bread and butter in a shallow dish.
Heat a skillet over medium heat and add clarified butter.
Dip the bread slices in the batter, flipping and making sure that the bread soaks up the batter.
Place the bread slices in the hot pan and cook for 2-4 minutes, or until the underside is golden brown.
Cook for another 2-3 minutes and serve with compote.
To make compote:
If using frozen berries:
Microwave berries for 1 minute. Mix in maple syrup and mash with a fork until it reaches your desired consistency.
If using fresh berries:
Heat blueberries and syrup in a pan over medium-low heat. Cook, stirring occasionally, until blueberries have started to break down. Mash with a fork until it reaches desired consistency.