Eggnog French Toast with Quick Blueberry Sauce

by Gale Gand

2 eggs
1 pinch salt
2 cups eggnog
8 slices Brioche or bakery challah, 3/4-in. thick, or another soft yellow bread
1/2 cup maple syrup
2 tablespoons water
1/2 pint blueberries (or 1 cup cranberries)
1/2 cup sour cream

In a medium bowl, whisk eggs. Then whisk in salt and eggnog. Pour mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let soak a few minutes, then turn and soak on the other side. Cook soaked bread on a grill or buttered griddle until golden brown, then turn and repeat on the other side.

For the blueberry sauce, in a sauté pan add maple syrup and water and bring to a boil. Add blueberries and cook until they start to burst and break down.

Pour cooked mixture into a blender and whiz it to make a sauce or just mash it with the back of a fork. Keep warm and pour the sauce over the French toast, then top with dollops of sour cream.

Yield: 4-6 servings

Eggnog French Toast with Quick Blueberry Sauce

Related Recipe Categories
Breakfast and Brunch