Ingredients Jump to Instructions ↓

  1. 8 large eggs, lightly beaten

  2. 2/3 cup 1% buttermilk

  3. Pinch of salt

  4. 1/4 teaspoon vanilla extract

  5. 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes

  6. 4 tablespoons unsalted butter

  7. 1/2 pint fresh blueberries

  8. 1/2 pint fresh raspberries

  9. 2 bananas, sliced

  10. 1 teaspoon confectioner's sugar

  11. Blueberry sauce , for serving

Instructions Jump to Ingredients ↑

  1. When I said my new favorite basic is blueberry sauce , I was definitely not kidding. In addition to using the 15-minute compote in a lavender-vodka martini , I also took the liberty of making French toast on skewers for weekend brunch, and using the sauce in lieu of maple syrup. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

  2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

  3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.


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