Blueberry French Toast

Blueberry Compote

• 2 pints fresh blueberries

• ½ lemon wedge, zested and juiced

• ⅔ c white granulated sugar

• 1 tsp cornstarch

1. Heat pot- Place pot on medium-low heat and add blueberries, lemon juice, lemon zest, and sugar.

2. Cook low- Cook mixture for 10 minutes until blueberries break down.

3. Add cornstarch- Next, add cornstarch and continue to stir. Remove mixture from heat and stir.

4. Taste and Adjust- Taste and adjust sweetness as necessary. Remove from heat and serve with french toast

Brown Butter French Toast, Serves 4

• 1 loaf Challah, French, or Brioche, unsliced

• 6 egg yolks

• 2 tbsp white granulated sugar

• 1½ tsp ground cinnamon

• 1 tsp vanilla extract

• 1 c half and half or plant-based milk of choice

• Pinch salt

• Pinch of nutmeg

• ½ stick unsalted butter

• Whipped cream, for serving

• Maple syrup, for serving

1. Slice Bread- Slice bread into 8- ½ inch thick slices.

2. Make Custard-In a shallow dish whisk egg yolks, half and half, sugar, vanilla extract, cinnamon, nutmeg, and salt.

3. Heat Pan- Place pan on medium-low heat and melt 3 tbsp of butter. Once butter has turned a light brown color, quickly dip 2 slices of bread at a time into the mixture, then transfer to pan. Cook for about 3 minutes on each side until golden brown. Repeat until all slices are cooked.

4. Serve- Serve with blueberry compote, syrup, and whipped cream.