"Rainy Saturday’s are incomplete without a large stack of vanilla cinnamon French toast covered in vanilla ice cream and blueberry compote"
Vanilla and Cinnamon French Toast with Vanilla Ice Cream and Blueberry Compote
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 slices of bread (brioche or challah works well)
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup, plus more for serving
- For the Blueberry Compote:
- 1 cup fresh blueberries
- 2 tablespoon sugar
- 1 tablespoon lemon juice
- butter, as needed, for cooking
- vanilla ice cream (optional) for serving
Method
Step 1
Place all ingredients in a medium saucepan and simmer on low heat for about 30 minutes, or until thickened. Set aside to cool slightly.
Step 2
Preheat oven to 200˚F. Beat the eggs, cream, vanilla, cinnamon and maple syrup in a shallow bowl. Heat a large skillet over medium heat and add a pat of butter.
Step 3
Dip each slice of bread into the custard mix, soaking both sides. Add the bread to the skillet and cook for about 3 minutes on each side, or until golden brown. As the french toast is cooked through, place it in baking dish and set in the oven to keep warm.
Step 4
Serve french toast with blueberry compote, ice cream and or maple syrup, if desired.