Lindsey’s French Toast with Blueberry Syrup and Orange Whipped Cream

Lindsey McCartt’s French Toast with Blueberry Syrup and Orange Whipped Cream is an “over the top” breakfast or brunch treat. When you serve this French toast expect to hear ooh and mmm at your breakfast table! This recipe was developed by my daughter and managing chef, Lindsey McCartt. Tip: To save time; make the blueberry syrup, whipped cream, and egg dipping mixture the day before and store in the refrigerator. Enjoy!

Lindsey McCartt’s French Toast with Blueberry Syrup and Orange Whipped Cream

French Toast
1 loaf challah bread
6 eggs
1 1/2  cups 2% milk
Zest of 1/2 orange
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Garnish: Blueberry Syrup (recipe below), Orange Whipped Cream (recipe below), and orange segments

Preheat oven to 250ºF. Cut ends from Challah bread and discard. Cut loaf in 8 slices about 1 to
1 1/2-inches thick. Bake 6 minutes total; flipping bread at 3 minute mark. Remove from oven. Set aside. While bread is baking, mix eggs, milk, zest, sugar and vanilla together with a wire whisk. Pour in a pie pan. Dip baked bread in egg mixture soaking 15 to 30 seconds on each side. (If you soak the bread too much it overbrowns before the middle is done. After soaking, you should be able to pick the bread up with one hand without the bread breaking in half. If it breaks, you have soaked the bread too long.)

In a large non-stick skillet on medium heat, melt oil and butter. Cook French toast in batches until brown on both sides and done in the middle. Serve with Blueberry Syrup, Orange Whipped Cream, and orange segments. Makes 8 slices. The blueberry syrup is also good with just a touch of maple syrup added!

Blueberry Syrup
1 cup water
1 cup sugar
2 cups frozen blueberries
1 tablespoon freshly squeezed lemon juice
In a medium saucepan bring all ingredients to a boil. Reduce heat and simmer 10 minutes. Remove from heat and serve with French toast. Syrup can be stored in refrigerator and reheated in microwave. Keeps one week in refrigerator. Tip: I like using frozen blueberries because they hold their shape during cooking instead of falling apart.

Orange Whipped Cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
Zest of 1/2 orange
Mix all ingredients with a mixer on high until stiff peaks form. Refrigerate until ready to use. Tip: If you make whipped cream in advance and refrigerate; do not stir before using or whipped cream will deflate. Just gently spoon out of container.

Published in The News & Neighbor on July 29, 2020.


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