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  • Writer's pictureJalpa Merchant

Orange Scented Blueberry French To

Yield: 4 servings (2 slices per person)
Prep time: about 15 mins
Total time: about 40 minutes

Ingredients

Blueberry Sauce:

  • 2 tablespoons freshly squeezed orange juice.

  • 1 tablespoon corn starch

  • 1 box (11 ounces) Sweet Organic Blueberries

  • Zest of ½ an orange (save zest of other ½ for the French toast custard)

 

Vanilla Whipped Cream:

 

  • ½ cup whipping cream

  • 1 teaspoon vanilla extract

  • 2 tablespoons sugar

 

French Toast:

 

  • 2 cups cream

  • 2 eggs

  • Zest of ½ an orange

  • 1 teaspoon vanilla extract

  • 2 tablespoons sugar

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 8 slices brioche bread

  • 8 teaspoons unsalted butter

 

Directions

Blueberry Sauce:

In a small bowl combine orange juice and corn starch and set it aside.

In a small saucepan combine blueberries, 2 tablespoons orange juice and sugar. Cook on high heat till the mixture comes to a boil. Keep stirring gently. Berries will begin to pop.

Stir in the orange juice and corn starch mixture. Sauce will start to thicken in a few seconds. Lower the temperature and keep stirring for few more seconds.

Remove from heat. Transfer to a pretty serving dish.

 

Vanilla Whipped Cream:

In a personal size blender jar add cream, vanilla, sugar.

Blend until mixture is thickened. Do not over mix as the mixture will separate and turn into butter.

Keep in refrigerator while toasts are prepared.

 

French Toast:

  • Preheat the oven to 200 degrees F.

  • Preheat a large 10-inch non-skillet on medium to low heat.

  • Into a large mixing bowl add cream, eggs, orange zest, vanilla extract, sugar and whisk until well combined.

  • Melt 2 teaspoons of butter in the skillet.

  • Working quickly, dip 2 bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to the skillet.

  • Cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a silicon turner and cook until the second side is golden, about 1 to 1 1/2 minutes.

  • Transfer the French toasts from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.

  • Repeat with the remaining slices (2 slices at a time), being sure to add 2 teaspoons of the butter to the pan before adding 2 slices.

 

Serve the French toast:

 

  • Serve 2 slices per breakfast plate.

  • Add couple dollops of blueberry sauce to the toasts.

  • Top with 1 tablespoon of vanilla whipped cream.

 

Suggestions:

  • Serve with freshly squeezed orange juice, hot pot of coffee.

  • Serve along with a Tomate and Herb Omelet for a leisurely long Sunday brunch.

 


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