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Earl Grey French Toast with Blueberry Compote


  • Author: Katherine
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 12 slices 1x

Description

A fancy French toast recipe for those special occasions or lazy Sundays. This easy French toast recipe features thick, fluffy, cinnamon bread paired with Earl Grey whipped cream and an easy blueberry compote. If you’re looking for a fancy French toast recipe, look no further!


Scale

Ingredients

Earl Grey Whipped Cream

  • 1 1/2 cups heavy whipping cream (33-36%)
  • 3 bags of Earl Grey tea
  • 1/2 tsp vanilla bean paste (or vanilla extract)
  • 1/4 cup powdered sugar

Blueberry Compote

  • 2 cups blueberries*
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp water

French Toast

  • 8 eggs
  • 1/4 cup whole milk
  • 1/2 tsp cinnamon
  • 3 tbsp unsalted butter, divided
  • 121” slices thick artisanal bread*

Instructions

  1. Prepare the whipped cream. Beginning at least a couple of hours before you want to make the French toast, or the night before, pour the heavy cream into a medium saucepan on the stove and heat over medium-high heat unti just before boiling. Add the tea bags, place the lid on the pan and remove the pan from heat. Allow the tea to steep for about 30 minutes. When discarding the tea bags, gently squeeze them to release the flavoring into the cream first. Place the infused cream in the fridge, in an airtight container, until completely cooled*, about 2 hours. I often place the bowl and whisk attachment for the whipped cream in the fridge too, for that extra chill factor.
  2. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, whip the cream on high until it begins to thicken, about 2 minutes. Add the vanilla and powdered sugar and continue to whip on high until stiff peaks begin to form. Set aside.
  3. Make the blueberry compote. In a medium saucepan over medium-high heat on the stove, add the blueberries along with the water (see notes). Once simmering, add the honey and lemon juice, and cook for about 10 minutes. In a small bowl, mix together the cornstarch and water to form a slurry and then add it to the mixture. Simmer for an additional 5 minutes or until thickened.
  4. Make the French toast. In a wide, flat dish, whisk together the eggs, milk and cinnamon until combined. Heat a large frying pan over medium heat on the stove. Add 1 tbsp of butter, and stir it around once it melts to coat the pan. While the butter is melting, dip a slice of bread into the egg mixture, turning it to coat both sides. Place the slice of bread in the pan. You can add as many pieces side by side as you can fit. Cook the bread on one side for about 5 minutes, or until lightly browned. Flip and cook the other side for an additional 3-4 minutes. Remove the bread and keep warm in the oven, preheated to 250 F, or serve immediately. Repeat with the remaining butter and slices of French toast. Serve by plating the French toast, followed by the whipped cream on top and then the compote. Enjoy!

Extra whipped cream and compote can be kept in the fridge, in an airtight container, for 2-3 days. Extra French toast can either be frozen or kept in the fridge in an airtight container.


Notes

  1. If using fresh blueberries, add 1/4 cup water to the pan. If using frozen, use 3 tbsp
  2. This recipe would work for about 1 loaf of challah or brioche, cut into 1″ slices
  3. Be sure not to try whipping the cream until it is COMPLETELY cooled, or it may not whip up! 
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