Ingredients
- French Toast:
- 6 slices of oroweat 100% Whole Wheat bread
- 2 eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Blueberry lemon syrup (recipe follows)
- Blueberry Lemon Syrup:
- 2 cups blueberries
- ⅓ cup + 2 tablespoons water, divided
- ¼ cup sugar
- 2 tablespoons lemon juice
- 1½ tablespoons cornstarch
Instructions
- French Toast Directions:Whisk the eggs, milk, lemon juice, sugar and vanilla in a shallow bowl.
- Soak the bread in the egg mixture, one slice at a time.
- Melt butter in a nonstick skillet over medium-low heat.
- Fry soaked bread slices, 1-2 at a time, until golden brown on both sides.
- Serve topped with warm blueberry lemon syrup.
- Blueberry Lemon Syrup Directions:Combine blueberries, ⅓ cup water, sugar and lemon juice in a small saucepan over medium-high heat.
- Bring to a boil then lower heat and gently simmer.
- In a small bowl, combine the cornstarch with 2 tablespoons water and whisk until smooth.
- Stir into the blueberry mixture and continue to simmer until the sauce thickens enough to coat the back of a metal spoon.
- Cover pan and remove from heat until ready to serve.
- French Toast: 100% Whole Wheat
- 6 slices of oroweat 100% Whole Wheat bread
- 2 eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Blueberry lemon syrup (recipe follows)
- Blueberry Lemon Syrup:
- 2 cups blueberries
- ⅓ cup + 2 tablespoons water, divided
- ¼ cup sugar
- 2 tablespoons lemon juice
- 1½ tablespoons cornstarch
- French Toast Directions:Whisk the eggs, milk, lemon juice, sugar and vanilla in a shallow bowl.
- Soak the bread in the egg mixture, one slice at a time.
- Melt butter in a nonstick skillet over medium-low heat.
- Fry soaked bread slices, 1-2 at a time, until golden brown on both sides.
- Serve topped with warm blueberry lemon syrup.
- Blueberry Lemon Syrup Directions:Combine blueberries, ⅓ cup water, sugar and lemon juice in a small saucepan over medium-high heat.
- Bring to a boil then lower heat and gently simmer.
- In a small bowl, combine the cornstarch with 2 tablespoons water and whisk until smooth.
- Stir into the blueberry mixture and continue to simmer until the sauce thickens enough to coat the back of a metal spoon.
- Cover pan and remove from heat until ready to serve.