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Sourdough Blueberry French Toast
It seems to me that everyone loves French toast. Over the weekend, I made something I rarely make, a Big breakfast. I am not a huge breakfast fan, meaning I don’t like the typical eggs, bacon, hash browns and toast breakfast fan fare. I’m more the omelet, frittata, breakfast bake kinda gal. This French toast is made with a store bought sourdough bread. The addition of blueberry preserves to the egg-milk mixture turned this recipe for Sourdough Blueberry French Toast into WOW Toast!
Sourdough Blueberry French Toast, is made with sourdough bread that I purchased at the grocery store but you can certainly make your own sourdough bread. French toast slices are drizzled with mulberry syrup, eggs are sunny side up, thick slices of bacon, fried until crisp, sweet homemade cinnamon rolls have a touch of orange flavors. Served with orange juice and coffee. Breakfast Heaven! Don’t forget the Mulberry Syrup
What makes this french toast So special is the addition of blueberry preserves to the beaten egg mixture. When the sourdough bread is dunked into the egg mixture, the blueberry preserves cling to the bread. Once the bread is completely saturated with the egg mixture, fry bread slices in butter until golden brown. Top with blueberry syrup for added blueberry flavor.
Enjoy Sourdough Blueberry French Toast with bacon and Mulberry Syrup.
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons blueberry preserves
- 1/2 cup milk
- 8 to 12 slices sourdough bread
- 2 to 4 tablespoons butter
Beat eggs, vanilla, ground cinnamon, pinch of salt and blueberry preserves in a shallow dish.
Add milk and beat with wire whisk.
Melt butter on a large griddle.
Dip bread in egg mixture, turning to saturate bread on both sides.
Cook one side of bread in melted butter until golden brown, flip bread over and cook until golden brown.
Serve with your favorite syrup.
Recent Recipe: Cranberry Rhubarb Liqueur
For an extra layer of flavor, serve Sourdough Blueberry French Toast topped with Stonewall Kitchens Blueberry Syrup