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BuffaloSpree.com's Recipe of the week: Whole Grain French Toast with Caramelized Pear

And Homemade Blueberry Syrup


While this is not a quick breakfast to prepare, it is simpler than its longish title suggests; a made-from-scratch reward when you have the time. Think of it as a weekend feast to linger over with the newspaper and coffee.


Serves 2



3 large eggs

1/4 cup milk

4 slices whole grain bread

1 cup fresh blueberries, divided

1/4 cup water

2 tablespoons sugar

1/4 cup maple syrup

3 tablespoons butter

1 pear, cut into thick slices



Mix together the eggs and milk, then add the slices of bread; allow the bread to soak—turning it if necessary—for about five minutes. Make the syrup by combining 1/2 cup of the blueberries with the water, sugar, and, maple syrup in a small skillet. Bring to a boil, stir briefly, then lower to a simmer. Cook the berries for about ten minutes. Heat the butter in a large skillet over medium-high heat. When it begins to bubble add the bread. Cook on one side until brown, then flip it and add the sliced pear to the pan, browning that as well. Transfer the french toast to a platter or two plates and arrange the pear across it. Add the remaining 1/2 cup of berries to the hot pan and swirl them in the hot fat for just a few seconds, then arrange them across the toast as well. Transfer the berry-maple mixture to a blender and process briefly. Drizzle across the french toast just before serving.




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