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My mother would be best described as lovely, prudent, and resourceful. My mother is also a tiny woman whose voracious appetite will often come as a surprise. Whenever you ask her what she’d like as a gift, her answer is always practical and never indulgent. So I typically buy her gifts that she would never buy for herself like an expensive pair of jeans or a pair of earrings, and make her a meal that offers her a break that she deserves.

With Mother’s Day coming up, I’ll be sharing some recipes for the next 3 Fridays (each tackling a different meal) that will hopefully inspire you as you celebrate and honour this special person in your life. First up, breakfast!

Ultimate French Toast with Blueberry Sauce (Serves 4)
This recipe is a good way to use up some stale bread. I highly recommend that you use thick sliced bread. I find that making this with thin sandwich bread results in a soggy french toast. You can also certainly serve this with maple syrup but I find the blueberry sauce (with or without the icing sugar) is sweet enough.

6 eggs
1 cup milk
1 tsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. cinnamon
1 tbsp. honey (warmed in the microwave for about 20 seconds)
pinch of salt
8 thick slices of brioche, challah, or french bread
butter
oil

Preheat your oven to 200 degrees F.

Whisk together eggs, milk, lemon zest, vanilla, cinnamon, honey, and salt in a large baking dish or shallow bowl.

Cut your bread into thick slices, about 3/4″ – 1″. Soak your bread in the egg mixture for about 2-3 minutes on each side, until your bread is nicely soaked.

Melt 1 tbsp. of butter and 1 tbsp. of oil in a cast iron skillet (or large saucepan) over medium-low heat. Cook until golden brown, about 2-3 minutes on each side.

Place on an over-proof plate or cooling rack in the oven to keep warm while you finish the rest.

Serve with blueberry sauce (see below) and icing sugar.

Blueberry Sauce
I usually make this with blueberries simply because it’s what I normally have in my freezer. This would really be fantastic with strawberries and/or raspberries though.

2 c. blueberries, frozen or fresh
1/4 c. sugar
1/4 c. water
1 tbsp. lemon juice
pinch of salt
1/2 tsp. vanilla
2 tbsp. cold water
1 tbsp. cornstarch

In a saucepan over medium heat, combine the blueberries, sugar, water, lemon juice, and salt. Bring to a boil. Then turn it down to a simmer and add vanilla.

While that’s simmering, add the cornstarch to the 2 tbsp. of cold water. Add a little bit into the saucepan at a time until your reach your desired consistency and stir gently. If it’s too thick, add some more water.

Simmer for another 3-4 minutes. Once the liquid has thickened into a syrup, then you’re done!

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