4 Slices of Brioche or Sourdough Bread
1/2 Cup Whole Milk
1/2 tsp. Cinnamon
1 Large Egg, beaten
2 Tbsp. Butter
Finely grated zest of one Lemon
2 Tbsp. Lemon Juice
1 cup Blueberries
2 Tbsp. Castor Sugar
2 Tbsp. Water
- Heat a medium-sized saucepan to high temperature. Add blueberries, sugar, water, lemon juice and zest, mix and bring to boil for 5 minutes. Lower temperature and simmer for 20 minutes or until a thick, sticky sauce is formed.
- In a medium-sized mixing bowl, mix eggs, milk and cinnamon until thoroughly combined.
- Heat a large frying pan to medium temperature and add 1 Tbsp. of butter or coconut oil. Dip one slice of bread into batter and cover both sides thoroughly.
- Cook bread on the frying pan for 1-2 minutes, turning once when golden brown. Repeat with other slices. Pour berry compote over toast and serve while warm.
Garnish with mint and serve – berry yogurt or mascarpone optional.