Saturday, July 19, 2008
Cinnamon Almond French Toast with Blueberry Sauce
4 slices white bread
3 large eggs
2 Tbsp. milk
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon
3/4 cup sliced almonds
1 1/4 cups blueberries fresh or frozen (if frozen do not thaw)
1/2 cup water
1 tsp. cornstarch
1-2 Tbsp. sugar (depending on the sweetness of the berries)
1 tsp. lemon juice
Confectioner's sugar (optional)
-Prepare the blueberry sauce first. Rinse the blueberries and place them in a small saucepan set over medium high heat.
-Mix the cornstarch into the water until dissolved and add to the blueberries, stir together and add the sugar and the lemon juice.
-Bring the sauce to a boil, reduce heat to low and simmer until the mixture is thickened, about 10 minutes.
-Meanwhile make the French toast. Heat a large skillet over medium-high heat, and coat with non-stick cooking spray.
-In a shallow bowl whisk the eggs, milk, vanilla, and cinnamon together.
-Spread the sliced almonds onto a plate.
-Dip the slices of bread into the egg mixture then the sliced almonds.
-Cook the toast for 2-3 minutes on each side until golden brown (be sure to watch carefully so the almonds do not burn).
-Place 2 slices of French toast on each plate and divide the blueberry sauce between them. Dust with confectioner's sugar if desired.
Quick and easy weekend breakfast. Like I mentioned in the directions, the almonds can burn quite easily, so make sure to watch the toast carefully. The almonds provide a pleasant crunch that is a nice change to ordinary French toast.