Cinnamon Swirl French Toast with Blueberry Sauce

This is one of my favorite weekend breakfasts.  Golden brown French toasts topped with honey and blueberry sauce, 2 to 3 slices of bacon, and a cup of hot coffee are as good as any breakfast can be. O(_)O~


6 to 8 slices of cinnamon swirl bread
2 eggs
1/2   cup whole milk
a pinch of salt
butter / oil for pan-frying
powder sugar


For Blueberry Sauce:

1 cup frozen blueberries
1 teaspoon lemon juice
2 to 3 tablespoon brown sugar


Place frozen blueberries, lemon juice, and brown sugar in a thick soup pot.  Heat over medium high heat until blueberry sauce thickens up a little bit.  It takes about 8 to 10 minutes.  Stir occasionally to prevent sauce getting burned at the bottom.

Heat a cast iron griddle over medium heat.

Whisk together egg, milk and salt. Soak each bread slice in the batter for 3 to 5 seconds.

Add butter or oil to the griddle, and pan-fry the bread slices until golden brown.  Flip them over and pan-fry the other side until golden brown too. 

Place them in a plate, sprinkle with powder sugar, and top with honey and blueberry sauce.