French Toast with Blueberry Compote

To make the French toast, in a large bowl, whisk together the eggs, cream, sugar, melted butter, vanilla, orange zest and a pinch of salt. Dip the bread slices, one at a time, into the egg mixture and let soak for about 30 seconds, flipping halfway through. As you finish dipping each slice, place it on a baking sheet, arranging the slices in a single layer. Pour any remaining egg mixture evenly over the bread. Let stand at room temperature while you make the compote.

To make the blueberry compote, in a small saucepan over medium-low heat, melt the butter. Add the orange juice, maple syrup and vanilla and stir to combine. Cook, stirring occasionally, until the flavors meld, about 3 minutes. Add 2 cups (8 oz./250 g) of the blueberries and cook, stirring occasionally, until the berries start to burst, about 5 minutes. Keep warm over low heat.

In a large nonstick fry pan over medium heat, melt 1 Tbs. butter. When it begins to bubble, add 2 bread slices and cook, turning once, until deep golden, about 3 minutes per side. Transfer to a plate. Repeat with the remaining bread slices, adding more butter to the pan if it seems dry.

Just before serving, stir the remaining 1 cup (4 oz./125 g) blueberries into the compote.

Transfer the French toast to individual plates and top with the yogurt, blueberry compote and orange zest. Dust with confectioners’ sugar and serve immediately. Serves 3 or 4.

Williams Sonoma Test Kitchen