I have been craving this weekend for months; daylight savings is the best thing since French Bread. Nevertheless, I was awake quite early this morning and decided not to sleep in. Little Lucy, however, took full advantage of the extra time. While the coffee was brewing, I flipped on a soothing tune called Story Board by The Album Leaf,- a perfect track for such a calm and quiet fall morning.
An awesome weekend deserves an awesome breakfast, so I made french toast. I typically use raspberries for the fruit topping, but this time, I decided to change it up a bit by using plums and blueberries.
P.S. Check out these beautiful autumn leaves in our neighbours yard.
Ingredients:
- 4 slices of bread
- 1 tablespoon butter
- 3 eggs-beaten
- 1/4 teaspoon vanilla
- 1 tablespoon light cream
- 2 teaspoons cinnamon-divided
- 1/4 teaspoon of pumpkin spice or nutmeg (a nice to have, not a need to have)
- 1/4 cup of blueberry and 2 plums, sliced
French Toast:
- In a large bowl or shallow dish, add the eggs, vanilla, cream, 1 teaspoon of cinnamon and pumpkin spice and mix well.
- In a large skillet on medium heat, add the 1.5 tablespoons of butter and allow it to melt.
- Dipdrench each piece of bread in the egg mixture and place in the skillet.
- Cook for approx 4 min each side and then flip.
Compote:
- In a small skillet on medium heat, add the blueberries and plums.
- After a minute or so, begin to stir them around so heat is evenly distributed and they begin to soften.
- Add the nutmeg and 1 teaspoon of cinnamon and continue stirring off and on for 5 minutes.
- Once the fruit looks like a pulp-like mixture, you’re done.
- Add compote on top of french toast and sprinkle with a pinch of icing sugar and maple syrup.
Serves 2
