Lazy weekend breakfasts are my thing.
It took me a while, but I’ve learned to love breakfast. It should be special and I think that people don’t celebrate it enough anymore. It should be the highlight of the weekend, a time to congregate around the table with your loved ones, reflect on the week and unwind while enjoying scrumptious food.
Our Saturday morning breakfast was messy, runny and ever so delish. The Challah was the perfect bread for these thick slices of French Toast- soft yet absorbent, it mopped the cinnamon-scented egg and milk mixture right up and even after the frying process, it was beautiful and soft and melt-in-your-mouth.
For the French Toast:
- 3 large eggs
- 1 cup whole milk
- 1 tsp sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 Challah or Brioche loaf, cut into 6-8 thick slices
- 3 1/2 tbsp unsalted butter
For the blueberry compote:
- 2 cups frozen blueberries
- 3 tbsp water
- 1/4 cup sugar
- 2 tsp lemon juice
- First, get your blueberry compote started. Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
- Cook over a medium heat for about 10 minutes.
- Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Cover and keep warm until you’re ready to serve it over the French Toast.
- Meanwhile, whisk together eggs, milk, sugar, cinnamon and salt in a large, shallow bowl.
- Dip each slice of bread into the mixture, ensuring that both sides have soaked up the liquid.
- Heat a large frying pan on medium heat and melt a tablespoon of butter.
- Cook the bread in batches until both sides are golden. Transfer them to a baking dish and keep warm in the oven while you cook the remaining slices.
- Serve the French Toast with a few spoonfuls of the warm blueberry compote. If you’re feeling extra naughty, a scoop of ice-cream or whipped cream and maple syrup would be perfect too.