Ingredients:
- 1 pint blueberries
- 3/4 cup maple syrup
- 2 Tbs. sugar
- 1 tsp. ground cinnamon
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 tsp. vanilla extract
- Pinch of salt
- 6 thick slices country-style bread, cut into 1-inch cubes
- 2 Tbs. unsalted butter
Directions:
In a small saucepan over medium-low heat, combine the blueberries and maple syrup. Bring to a boil, stirring to prevent scorching, then remove from the heat and let cool.
In a large bowl, stir together the sugar and cinnamon. Set aside.
In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla and salt until blended. Place the bread cubes in the egg mixture and, using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.
In a large fry pan over medium heat, melt 1 Tbs. of the butter. Add half of the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl with the cinnamon-sugar and toss to coat. Repeat with the remaining bread cubes and 1 Tbs. butter.
Divide the French toast bites into individual servings and sprinkle with the remaining cinnamon-sugar. Serve immediately with the blueberry sauce. Serves 4.
Adapted from Williams-Sonoma Cooking Together, by Erin & Tatum Quon (Oxmoor House, 2009).
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