1. Combine compote ingredients in a medium saucepan. Cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and allow to cool.
2. In a large mixing bowl, whisk the eggs, half-and-half, vanilla, orange zest, sugar and salt.
3. Coat a non-stick pan or griddle with cooking spray and turn heat to medium. Working in batches, dip each bread slice in the egg mixture and cook for 1-2 minutes per side, or until golden brown and crisp. Transfer to a serving platter.
4. Serve each slice of toast with a scoop of blueberry compote.
Orange-Vanilla French Toast with Blueberry Compote
Serves 6
All you need:
Compote
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
Juice of 1 lemon
3 eggs
1/4 cup half-and-half
1 teaspoon vanilla extract
Zest of 1 orange
2 teaspoons sugar
Pinch salt
6 slices whole grain bakery bread
All you do:
1. Combine compote ingredients in a medium saucepan. Cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and allow to cool.
2. In a large mixing bowl, whisk the eggs, half-and-half, vanilla, orange zest, sugar and salt.
3. Coat a non-stick pan or griddle with cooking spray and turn heat to medium. Working in batches, dip each bread slice in the egg mixture and cook for 1-2 minutes per side, or until golden brown and crisp. Transfer to a serving platter.
4. Serve each slice of toast with a scoop of blueberry compote.