French toast with blueberry sauce
- 200g blueberries
- 3tbsp maple syrup
- ½tsp cornflour, mixed with 1tsp cold water
- 3 eggs, beaten
- 2tbsp semi-skimmed milk
- ½tsp vanilla extract
- 20g unsalted butter
- 4 thick slices sour dough or crusty bread, about 180g
- 25g toasted almonds, chopped
- Mint leaves, to serve
Bring the blueberries to a simmer with the syrup and 2tbsp water and stir in the cornflour mixture. Cook for 3-4 mins.
Whisk the eggs, milk and vanilla together in a bowl.
Heat half the butter in a nonstick frying pan. Dip 2 pieces of the bread into the egg mixture and cook for 2-3 mins each side, until golden. Repeat with the remaining butter and bread.
Top the toast with the blueberry sauce, almonds and mint to serve.