makes 4-6 SERVINGS
FOR THE FRENCH TOAST
FOR THE DEVONSHIRE CREAM
FOR THE SYRUP
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
Recipe by / Author: Rachael White