Sourdough French Toast with Blueberry Maple Compote
for the French toast
- 3 The Farmer's Hen large eggs
- 1/4 cup whole milk
- 2 tbsp whole milk
- 2 tbsp honey
- 1/2 tsp vanilla extract
- sea salt
- 3 slices sourdough bread 3/4" thick
- 1 tbsp unsalted butter
- 1 tbsp neutral cooking oil of choice
for the blueberry maple compote
- 3 cups fresh or frozen blueberries
- 1 tsp vanilla extract
- zest from 1 orange (optional)
- 2 tbsp maple syrup
- sea salt
to make the French toast
- Combine the eggs, milk, honey, vanilla, and a pinch of salt in a large, shallow baking dish. Beat gently until smooth. Add the bread and turn it a few times to coat both sides in the custard. Let soak for 5 minutes on each side, until the bread is fully saturated but not too soggy.
- Heat a large skillet over medium heat, add the butter and oil, swirling the pan until the butter is melted. Carefully lift a slice of bread out of the baking dish, letting any excess egg custard drip into the dish. Transfer the bread to the skillet, followed by the rest of the slices. Cook for 2 minutes, or until the undersides are golden brown. Flip the bread and cook for 2 more minutes on the other side. Serve the French toast right away, with blueberry compote or any other toppings of choice.
to make the blueberry maple compote
- In a medium saucepan, combine the blueberries, vanilla, orange zest, if using, maple syrup, and a small pinch of salt. Bring to a simmer over medium heat. If using fresh blueberries, you may need to add a small splash of water to help the mixture start simmering. Establish a gentle simmer, cover the saucepan, and simmer for 10-15 minutes, until the berries soften and release their juices. Let cool before serving. Keep refrigerated in an airtight container.
The subtle sourness of sourdough bread beautifully counteracts the sweet flavors in this French toast recipe. The blueberry maple compote is very simple to make and completes the meal with its lush, berry flavors.