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Blueberry Bread French Toast

with cinnamon and brown sugar

Blueberries. Cinnamon. Sugar. And buttaaaa! If that doesn't mix well then I'm not sure what does! Summer is not only bikini season but also blueberry season and if you would like both to go hand in hand with out issue then well don't bother reading this recipe. It is a scrumptious and indulgent Saturday morning breakfast that is just too delicious to worry about that bikini, for me anyways.

I have always loved french toast and preferred it to pancakes any day (Belgium waffles are a close 2nd). I also pride myself on my amazing french toast making skills, but that's a story for a different day. This french toast was no different. It came out perfect and defiantly called for seconds.

Now, ever since I saw the Good Eats episode on french toast I truly believe that putting that extra effort into making a custard and soaking the bread over night and not using sliced white bread, really makes for the PERFECT french toast. However this bread was pre-sliced, I bought it at an Amish Market which, if you have ever been to one, is like dieing and going to heaven. If heaven was the smell of cinnamon and sugar, and donuts and butter filling the air. Anyways, since it was sliced super thin I did not want to soak it over night and end up with a soggy lumpy mess. So instead I made a super decadent egg mixture with eggs, cream, vanilla, and cinnamon. MMMM!

This was pre-made blueberry bread. If you can't find any any good french bread, such as brioche, or yes even that good old bag of Texas Toast would work. Or if you feel like getting fancy go ahead and whip up your own. The only thing I wish I did was make a homemade chunky blueberry syrup but I was out of blueberries. Good, REAL, maple syrup did just dandy!

Blueberry Bread French Toast

(yield: 6 servings with 2 slices each)

1 loaf, or enough slices to feed the hungry mouths, of blueberry bread(or bread suggested above)

3 tablespoon cinnamon

1/4 cup brown sugar

   * you may need to repeat this mixture depending on how much french toast you are making *

For egg mixture:

6 egg yolks plus 3 whole eggs whisked

1/2 cup of heavy cream, or half and half would work

1 tsp vanilla

1 tsp cinnamon

In large bowl whisk eggs and add in cream, vanilla and cinnamon. Whisk to incorporate. Pour into large baking dish.

In shallow bowl mix cinnamon and brown sugar together.

Preheat skillet or large pan.

Dip 6 slices (or as many that fit into baking dish) into the egg mixture pressing down. Let sit for at least 1 min.

Transfer to preheated skillet or pan. Medium heat works best.

Sprinkle with cinnamon and brown sugar mixture.

Cook for about 3-4 minutes and flip. Sprinkle with cinnamon and brown sugar mixture again.

Cook for another 3-4 minutes and remove from pan.

Lather on that butter and dust with powdered sugar and pour on that syrup.

*Note* If serving a lot of people at once keep the oven on warm and place finished french toast on baking sheet. It will keep it nice and warm until ready to serve.

           Also I prefer heating the syrup so try that out as well!