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French Toast With Minty Blueberry Syrup And Devonshire Cream

French Toast With Minty Blueberry Syrup And Devonshire Cream

French Toast With Minty Blueberry Syrup And Devonshire Cream

*Pro tip: if you're bringing this to your fabulous mother for Mother's Day breakfast in bed, don't forget the coffee. Strong, strong coffee.


makes 4-6 SERVINGS


soft french bread, 1-2 days old, sliced into 1 inch slices

6 large eggs

1/2 cup whole milk

1 teaspoon grated orange zest

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 teaspoons unsalted butter for your pan


1 cup heavy cream

1 cup sour cream

2 tablespoons sugar

juice of one lime (1 - 2 tablespoons)


1/3 cup Bonne Maman Wild Blueberry Preserves

1/3 cup pure maple syrup

2 large sprigs of mint, leaves gently bruised


fresh mint leaves

fresh berries (strawberries, blueberries, blackberries, raspberries- they all work beautifully!)

additional orange zest


Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Combine the eggs, zest, vanilla and cinnamon in a 9x13 inch pan and whisk until smooth. Set aside.

Beat the heavy cream in the bowl of an electric mixer until soft peaks form. Add the sugar, mixing until just combined. Fold in the sour cream and lime juice. Refrigerate until ready to use.

Combine the preserves, syrup, and mint leaves in a small saucepan over medium-low heat. Bring to a low simmer and allow to cook for 10 minutes, being careful to keep the heat consistent.

Meanwhile, heat a griddle or large nonstick skillet over medium heat. Melt 1 teaspoon of butter in the pan, spreading it evenly over the surface. Soak 4 slices of bread at a time in the egg mixture, about 45 seconds-1 minute per side. Remove the bread and let some of the egg mixture drip off before carefully setting it in your pan. Cook the bread for about 2 minutes per side or until you have a deep golden crust. Continue with remaining bread slices.

Serve immediately by stacking a few slices of the toast on a plate, drizzling with the minty blueberry syrup, topping with a dollop of Devonshire cream, and finishing it with a handful of fresh berries of your choice. Garnish with a couple mint leaves and serve

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