This weekend, I decided to make breakfast. I had a lot of sourdough bread left over, so I thought I would try French toast. One of the breakfast places my family often went to on summer vacation has blueberry French toast that uses tiny Maine blueberries and is delicious.
I started off by slicing up some day-old (really several days old!) bread, and soaking it in a mixture of almond milk, vanilla and almond extract, and brown sugar. The brown sugar really helps to create a crust on the French toast.
As the slices of bread went into the hot pan, i pressed the blueberries into the uncooked side of the bread.
After the toast was crispy on one side, I carefully flipped it over to finish cooking on the other side. I only sent a few blueberries flying across the kitchen!
The toast was great served with some warm maple syrup, and accompanied by some of Jon’s espresso.
Blueberry Vanilla French Toast
1 cup almond milk (preferably unsweetened)
1 Tbsp brown sugar
1 1/2 tsp vanilla extract
1 tsp almond extract
2 Tbsp vegan butter
12 slices day-old bread (sourdough or other crusty bread is best)
1/2 cup frozen or fresh blueberries
Maple syrup for serving
In a shallow dish, combine the almond milk, brown sugar, vanilla extract, and almond extract. Heat about 1/2 Tbsp of the vegan butter in a skillet (preferably non-stick) over medium-high heat.
Once the butter is melted and starting to brown, quickly dip enough slices of bread in the almond milk mixture to coat both sides. As the bread cooks, press several blueberries into the uncooked side of the bread.
After the first side of the French toast is golden brown and slightly crisp, gently flip the toast over, trying to keep the blueberries embedded in the bread. Cook the second side until golden brown and crispy.
Continue to cook the toast in batches until all slices of bread have been used. Serve topped with a little bit of the vegan butter and warm maple syrup.