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Lemon and blueberry French toast recipe

3 ratings

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
Vegetarian

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
748kcal 37%
Fat
23g 33%
Saturates
8g 41%
Sugars
32g 36%
Salt
1.6g 26%

of the reference intake
Carbohydrate 110g Protein 23.6g Fibre 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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