Today I made French Toast using sour cream, which gave it a rich flavour. I topped it with a homemade blueberry conserve, made with wild blueberries, sugar and allspice, and maple syrup, of course!
I started with French bread that was a few days old and a little stale - the best kind of bread to soak up all the egg. I used two eggs and a spoon of sour cream.
At the same time I put my frozen blueberries on the stove, sprinkled with a little white sugar and allspice, heat on low.
Coffee and tea ready to go!
I added a little water to my eggs and sour cream with half a cup of water or so, whipped up the mixture with a whisk, soaked my bread on both sides quickly (so the bread wouldn't fall apart) and plopped it in a buttered pan on medium heat.
A few minutes on one side, flip to cook the other and it's ready!
Sue is ever the opportunist, waiting for scraps underfoot in the kitchen!
And voila! Brunch is served!!
