6 servings Servings
45 Minutes

Blueberry Lemon French Toast

Ingredients

  • French Toast:
  • 6 slices of arnold 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
  • tablespoons cornstarch

Instructions

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