French Toast with Blueberry Maple

I always hated the idea of French toast as a child. The thought of dipping bread in egg and frying it really didn't sound appetising. It wasn't until I worked in a restaurant that did breakfast service that I discovered that it was so much more then that!

There are a few elements that are a *must* when you make a good French toast; like you need day-old freshly cut white bread. I like buying a square loaf from the shops the day before, and cutting it into around 2cm-1inch thick slices... Don't just use eggs, mix them with pure cream, vanilla essence and cinnamon for extra luscious French toast.. And always, always cook in butter. If you don't cook in butter its not really French is it? (Oh and I like mine with a side of bacon!)

You will need... (2 serves)
4 slices of thick-cut white bread
2 large eggs
1 cup pure cream
2 tsp vanilla essence
1/4 tsp ground cinnamon
2 heaped tablespoons of butter

For the blueberry maple
1 cup of frozen blueberries
1 1/2 cups maple syrup

Method...
1. Whisk the eggs with the cream, vanilla and cinnamon.
2. Melt the butter in a non-stick frypan on a medium heat.
3. Dip the bread slices in the egg on both sides for 30 seconds-1 minute to make sure the egg mixture is absorbed. Hold up above bowl to make sure excess drips off.
4. Transfer soaked bread slices into the frypan. Cook on medium for 2-3 minutes on each side until golden brown. Use an egg-flip to turn. Transfer to absorbent paper.

5. While toast is frying, place blueberries and maple syrup in a small saucepan over a medium heat. Once maple begins to simmer, reduce to low and cook for 2 minutes.

6. To serve, slice the toast into triangles, arrange on a plate and drizzle with the blueberry maple. I also fried off some bacon and had that on the side (trust me- salty bacon goes surprisingly well with
sweet breakfast foods!). If you like you can have whipped cream or ice-cream on the side too.