Blueberry season is here!!!! And Taproot Farm has the most AMAZING blueberries – they even have pick your own blueberry dates! 🙂 There are a million wonderful ways to use fresh blueberries and one of my favorites is on French toast. This recipe inspiration came from a love of fruit crisp desserts and a way to merge the two together. The crisp coating on the French toast adds the perfect bit of extra flavor and texture, changing it up from the standard French toast. The blueberry topping can be made easily while the French toast is baking in the oven, helping to make the process go nice and smooth! This dish isn’t overly “sugary” (although it may look so) – I am actually not a huge “sweet” breakfast person, but this really hit the spot! I hope you all enjoy this unique take on baked French toast as much as we have – enjoy! 🙂

Makes 6 Slices (Serving 2-3)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 350°F

1 Sheet Pan (*Lined with parchment paper)

Small Sauce Pan

Whisk

Mixing Bowl

Dry Measuring Cups

Liquid Measuring Cup

Measuring Spoons

Ingredients:

1/3 Loaf Brioche Bread (Sliced into 1/2 inch thick slices)

2 Large Eggs

1/2 Cup Whole Milk

2 Tablespoons Light Brown Sugar

1/4 Cup All-Purpose Flour

3 Tablespoons Unsalted Butter

1/4 Cup Rolled Oats

1/4 Teaspoon Cinnamon

Dash of Salt

1 and 1/2 Cups Fresh Blueberries

1/4 Cup Water

1 Teaspoon Cornstarch Mixed with 1 Tablespoon Water

For Topping: Whipped Cream and Powdered Sugar

Instructions:

1. Preheat the oven to 350°F. Line pan with parchment paper and set aside.
2. Whisk eggs and whole milk in mixing bowl until combined. If possible, pour into a shallow bowl (this will make dipping the French toast easier). Set aside.
3. Next, take another mixing bowl and add light brown sugar, flour, unsalted butter, rolled oats, cinnamon and dash of salt. Using hands or a fork (I prefer using my hands), mix everything together, breaking large pieces apart until the mixture resembles crumbs.
4. Next, dip each slice of French toast in egg until fully coated on both sides (allowing any extra egg to drip off), then place on parchment lined sheet pan. Repeat until all slices are dipped in egg.
5. Next, take crumble mixture and press on top of each slice of bread (as you can see below, I spread a thin layer all over the top of the slices).
6. Once that is completed, bake French toast for around 15 to 20 minutes (I baked mine for 20).
7. While French toast is baking, you can start making your blueberry sauce.
8. Take your small sauce pan and combine 1 cup of the blueberries with 1/4 cup of water.
9. Heat on medium and mix until mixture is reduced to a pink purple and is starting to resemble a jam.
10. At this point, add cornstarch/water mixture (repeating as needed) until mixture is thick enough to coat a spoon.
11. Once this happens, remove mixture from heat and stir in 1/2 cup fresh blueberries.
12. To serve, plate French toast and drizzle blueberry reduction on top, sprinkle with powdered sugar and top with whipped cream. Enjoy! 🙂