I love a good savory breakfast but sometimes you need something sweet. What could be better than homemade lemon-blueberry bread turned into French toast topped with a fresh berry compote and homemade whipped cream? The answer: not a whole lot. The recipes are an explosion of flavor that will leave you wanting more and groaning about eating too much afterwards.
I suggest making the lemon blueberry bread a day or so in advance. It can be made up to a month in advance as long as it is double wrapped in plastic wrap and foil before being stored in the freezer. Let it come to room temperature before cooking.
The fresh berry compote is fairly easy and probably one of my favorite things that I have made this summer.
- 2 C. Fresh Berries (I used blueberries, raspberries, and blackberries)
- 1 Tbs. Lavender Sugar
- 2 Tbs. Brown Sugar
- 1 Tsp. Vanilla Paste
- Juice from 1/2 a lemon
- Combine all ingredients at medium-high heat covered for 5 minutes.
- Uncover, stir, and muddle the berries
- Let cook for 15 minutes, stirring occasionally
- Cool and store in a masons jar until ready to use
Homemade Whipped Cream
When I make this recipe I never really measure, so make as sweet as you like.
- Heavy Cream
- Vanilla Extract or Vanilla Paste
- 2-3 Tbs Sugar
- Pinch of Salt
- Combine all ingredients and whip with a mixer until soft peaks form. Use immediately.
The batter for this french toast recipe is really simple, just milk and eggs. Vanilla can be added if desired but they is a lot flavor in everything else and so a simple batter is good here.
Using thick cut pieces of the lemon-blueberry bread submerge in the batter and immediately transfer to the pan. Cook on medium until golden brown on both sides. To plate, cover the warm french toast with the berry compote and a dollop or two of whipped cream. Enjoy!