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
1/2 cup whole milk
a pinch of salt
butter / oil for pan-frying
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.