By Elizabeth Whalley, RHN
My favourite breakfast classic gets a market makeover in this recipe. Centered around A Bread Affair’s Love at First Bite; a delicious loaf of bread that incorporates the flavours and ingredients of the Lower Mainland. Best of all the rest ingredients can be found at the market year round.
Hazelnut Crusted French Toast with Blueberry Compote
- 1 loaf Love at First Bite from A Bread Affair
- 6 eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 cup hazelnuts
- 2 cups blueberries (vendors often sell them frozen at the winter market)
- 1 tbsp maple syrup
- Butter or coconut oil
Place the blueberries in a small sauce pan and simmer over a medium heat for about 20 minutes.
While the blueberries simmer, slice the bread into 1 inch thick slices.
Chop the hazelnuts into a small pieces, place on a plate and set aside.
Combine eggs, milk, vanilla and cinnamon in a shallow bowl. Whisk until light and frothy.
Melt 1 tsp butter(or coconut oil) in a frying pan over medium high heat. Dip once slice at a time into the egg mixture, once on each side. Press one side into the chopped hazelnut and transfer to the hot frying pan. Continue until all of the bread slices have been coated and cooked. Add more butter between slices if necessary.
Turn the heat on the simmering blueberries down to low and add the maple syrup.
Serve the French Toast with the blueberry compote and dollop of strained yogurt, plus maple syrup if needed