4 tbs.
unsalted butter
1 cup
whole milk
1 cup
sugar, divided
6 large
eggs
¾ tsp.
ground cinnamon
Eight
1-in.-thick slices French bread
Three
6-oz. containers fresh blueberries
2 tbs.
honey
1 lemon,
zested, juiced
1 cup sour
cream
Preheat oven to 200F. Place a baking sheet in oven.
Heat a small skillet over medium-high heat. Add butter and
swirl for 1 minutes, or until butter has stopped foaming and is light brown.
Remove from heat.
In large rectangular baking dish, whisk milk, ¾ cup sugar,
eggs, and cinnamon until well blended.
 |
| French toast made with French bread?! What a wonderful idea! |
Working in batches, soak bread in
custard, turning once, for about 4 minutes, or until custard is absorbed.
In each of 2 large heavy nonstick skillets, heat 1 tbs.
browned butter over medium heat. Place 2 slices of bread in each skillet and cook
for about 2 minutes per side, or until bread is golden brown and heated
through.
 |
| Pretty standard so far. |
Place French toast on baking sheet in oven to keep warm. Wipe skillets
and repeat to cook remaining bread.
Meanwhile, in a medium saucepan, combine 3 tbs. sugar,
blueberries, honey, 2 tbs. lemon juice, zest and ¼ tsp. salt. Cook over medium
heat for about 4 minutes, or until sugar melts and blueberries soften slightly.
Don’t let blueberries cook too long or they will become mushy and lose their beautiful
shape. Remove pan from heat.
 |
| Stir carefully! |
In a medium bowl, whisk remaining 1 tbs. sugar, 1 tbs. water,
and sour cream until smooth.
Divide French toast among 4 plates. Top with warm honeyed
blueberries and serve with a dollop of sour cream.
 |
| It's amazing. It's just damn amazing. |
My Rating: 5/5 "This is perfect. The french toast is heavenly, tasty, and substantial, the combination of salt and honey on the blueberries is genius, and the sweetened sour cream makes the whole dish sing. The next time you need to turn a frown upside down, this will be your friend."
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