Purple french toast by mamalatinatips.com
Print Recipe
5 from 2 votes

Purple French Toast

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Desserts
Cuisine: American
Servings: 6 people
Author: Silvia

Ingredients

  • 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

Instructions

  • 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.

Notes

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