Esta entrada también está disponible en: Español
Purple French Toast! How? Why? What was I… For reasons a bit hard to explain, about this time every year I like to draw down the supplies in my freezer, refrigerator, and pantry. I chock this up, I guess, to a sort of Spring cleaning, where I finish up everything I have in the kitchen and restock with new supplies. Happily, I approach it as a kind of game. With each passing day, it gets a little more challenging as the choices dwindle.
Thanks to the great folks at NFRA for making this easy meal post possible. As always, my opinions, comments, and love for French toast are my own!
Eventually, this leaves only a few items left for creating a meal. But with a little imagination, sometimes something wonderful can result. This time, I looked into my freezer to find only these beautiful frozen blueberries sitting next to savory English muffins. And in the refrigerator, I had eggs and half and half.
So, I made a round, “purple” variation of classic French toast. The subtle savoriness of the muffins balances really well with the sweetness of the fruit and cream, and it’s all bound together with the eggs.
I’m sure glad I did! Oh, and don’t miss the ice cream variation, it’s heavenly!
Purple French Toast
Makes 12 purple French toast
From start to finish: 50 minutes
- 1-12 oz, bag Dole frozen blueberries
- 3 tablespoons maple syrup
- 4 Eggland’s Best eggs
- 1 cup half and half
- 2 teaspoons vanilla extract
- 1 package Bays English Muffins Original, find them in the dairy aisle by the eggs.
- 2 teaspoons vegetable oil, divided
- 2 tablespoons butter
- 1-2 cups whipped cream (recipe here)
- Confectioners sugar to taste
- Ice cream (optional, if you want it as a dessert) I like Breyer’s
Pre-heat oven to 200 degrees F (~94 C).
Mix frozen blueberries with maple syrup and heat in the microwave for 3-4 minutes until heated through. They will release liquid but keep their shape.
Take 1/3 cup of the blueberry sauce and puree in a food processor. Set the rest of the sauce aside for later.
Beat eggs, half and half, vanilla and the blueberry puree in a long, shallow glass container.
Take one English muffin, split in half, and soak both halves in the purple mixture. Repeat until you fill the container. You may need to soak the muffins in batches. I did it in two batches. Leave them in the mixture for 4 minutes per side.
Melt one tablespoon butter and one teaspoon vegetable oil on a griddle over medium-high heat.
Add the English muffins and cook until cooked through and golden brown. Depending on your stove, this will take approximately 6 minutes per side. Repeat until you finish with all. Keep the French toast warm in the oven until ready to serve.
Take one-half of an English muffin and layer it with whipped cream and blueberry sauce. Cover with the second half and top with more whipped cream and blueberries.
Or, serve as dessert with vanilla ice cream and blueberry sauce. This is absolutely delicious.
Spring is the perfect time to turn over a new leaf. Restock the fridge and freezer with must-have products for easy weeknight meals. Plus, discover and resupply with new flavors from around the world right from your supermarket’s frozen and dairy aisles.
I invite you to do it this month, it’s fun! Then come back and tell me what you found and what you created with them.