February 17, 2012

Sourdough French Toast with Warm Blueberry Compote

I don't know about you but I'm a sucker for breakfast.  It's the most important meal of the day doncha know?

I'm not particularly a fan of the meat and eggs kind of breakfast.  That is, unless I have a hangover and we all know that a cure for a hangover is a McDonalds Sausage McMuffin meal with a coffee.  It hits the spot every time.  But, that's another post....somehow.  Probably not.

This breakfast was post worthy though, no doubt!  I mean, how could one resist a big 'ole plate of french toast covered with fresh fruit, warm blueberry compote and pure orgasmic organic maple syrup?

Be still my heart.

If you came over for a sleep over I would make this breakfast for you and you would love me.  We would bond over coffee and probably have an in-depth conversation about food and the weather.  We would later light some incense and maybe get our yoga on if our belly's weren't too full.  Then we would drive in to town and browse some antique shops and have a light lunch in a small little coffee shop.  Then I would drop you off at home and we would say our goodbyes.  You would think about me every time you looked over at the antique milk crate collecting dust on your plant shelf and you will always remember the french toast that Dee made for you and what a fantastic day you had with your dearest friend, MOI!

That was a little weird...

Time for the recipe.

Sourdough French Toast with Warm Blueberry Compote
Yield: 4 servings

Ingredients for French Toast:
  • 2 eggs
  • 4 T. milk
  • 1 T. sugar
  • a drop of vanilla extract
  • 8 slices sourdough from a loaf
  • Pam for griddle or skillet
Ingredients for Blueberry Compote:
  • 1 pint blueberries
  • 1 T. sugar
  • a squeeze of lemon juice
  1. Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
  2. To make the French toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices on your griddle or skillet sprayed with Pam until golden brown on both sides. 
  3. Serve the French toast with your choice of fruit (I chose strawberries and banana's but I imagine any fruit combo would be Mos Def, yo), and the blueberry compote. 
Adapted from BBC Good Food 

Servings: 2 slices french toast with blueberry compote. Excludes the extra fruit & syrup.
Calories:  306
Total Fat:  4.0 g
Cholesterol:  94 mg.
Sodium:  454 mg.
Protein:  11.5g.


  1. Can't wait in just 8 more minutes it will legally be Saturday morning then I can eat your lovely sourdough french toast

  2. I've never made french toast with sourdough, this looks great!

  3. I do love eggs for breakfast, but french toast is the next best thing. Wait - it has eggs! Love the sourdough for the toast, the fruit and the maple syrup. Perfect, absolutely perfect breakfast!

  4. This looks seriously delicious and the perfect meal to wake up to in the morning/in the middle of the night ;)
    Beautiful blog!

    Choc Chip Uru

  5. Mmmmm, this is almost the same exact french toast I make for my hubby and the girls!! This is definitely my kind of breakfast! :)

  6. Oh, what a fabulous breakfast!!! YUM.

  7. That sounds like THE perfect day! And if I lived closer, I'd totally take you up on it!

  8. Great breakfast... love it.

  9. I love sourdough bread. In fact I have been having it toasted in the morning for the last few days! However, this is a delicious way to break up the monotony of that. Your plating here is amazing-yum!

  10. I think you should have me over for breakfast! I am such a huge fan of sourdough, and with the fruit on top--I'm in heaven.

  11. Thanks for linking up to my event Dee..


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