Lemon and blueberry French toast recipe
If you're after something a little different for a weekend brunch, this fresh and zesty dish made with only organic ingredients is for you. Instead of a classic pile of blueberry pancakes, try loading lemon-spiked French toast with blueberry and honey compote.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 748 calories / serving
Ingredients
- 150g pack organic blueberries
- 3 tbsp organic set honey
- 1 organic lemon, zested and juiced
- 1 tsp cornflour
- 120ml organic whole milk
- 2 organic eggs
- ½ tsp vanilla extract
- 4 thick slices organic bloomer
- 10g organic butter
- 1 tbsp icing sugar (optional)
Each serving contains
- Energy
- 3150kJ 748.0kcal
- Fat
- 23g
- Saturates
- 8g
- Salt
- 1.6g
- Sugars
- 32g
of the Reference intake
Carbohydrate 110.0gProtein 23.6gFibre 6.3g
Method
- To make the blueberry compote, put the blueberries, 2 tbsp honey, the lemon juice, cornflour and 1 tbsp water in a small saucepan over a low heat. Stir slowly for 5 mins until the blueberries have popped and released their juices and the mixture has thickened to a jammy consistency. Cover and keep warm.
- In a jug, whisk together the milk, eggs, vanilla extract, most of the lemon zest and 1 tbsp honey until well combined.
- Place the bread slices in a shallow dish and pour over the egg mixture. Allow the bread to sit in the mixture for 2 mins before carefully turning over with a fork and resting for another 2 mins on the other side.
- Heat the oil and butter in a large nonstick frying pan over a medium heat until foaming. Carefully add the soaked bread slices to the pan and fry for 3-4 minutes on each side until golden and crisp.
- Transfer to warmed serving plates and spoon over some of the blueberry compote. Dust with a little icing sugar, if using, and top with a little lemon zest. Serve immediately.
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