There’s something about sunny days that makes me want to travel, or just go for long walks. The rain on the other hand, makes me want to stay in bed and eat breakfast all day long.
There’s been a break in our dry lovely weather, temperatures have cooled and the rain is back!
The rain when it returns is comforting at first, perhaps because it rains so much here, and that’s familiar or maybe it’s the gentle cool morning air. Mornings that has me longing for a big breakfast, the kind so filling, it makes you skip lunch.
This little French toast number is one of those breakfasts; and I love it on cool spring mornings.
Decadent French toast with blueberry sauce and apples and pears lightly caramelized by roasting them.
This French toast recipe is one that I use often, because it’s simple, doesn’t have dairy or eggs and yet tastes scrumptious, I use very thick cut bread and let the bread soak up the mixture thoroughly before ‘frying’ it.
Another great tip I learned for making French toast is to get the skillet hot before you add the bread, here are six more tips for not screwing up your French toast.
I discovered roasted apples over the winter months, and it’s been my go-to breakfast side, it makes apples fun again, I love the sweet caramelized texture and how they still retain their crunch.
Technically, this is three recipes in one, but do not despair, the blueberry sauce and the roasted apples can be made in advance. The toasts are good on their own too, with a sprinkle of powdered sugar or maple syrup and fruit.
(And because the recipe is so long, it’s after the jump)
French Toast with Blueberry Sauce and Roasted Apple and Pear
- 1 cup blueberries, fresh or frozen
- 1 tablespoon maple syrup
- 1 tablespoon juice of lemon
- 1 teaspoon vanilla
- 1 – 2 tablespoons water
- In a small saucepan, add blueberries, maple syrup, lemon juice, vanilla and water
- Cook over medium heat and bring to a gentle boil
- Lower heat; let it simmer for 4 -5 minutes, until the liquid is reduced and syrupy
Roasted Apple & Pear
- 1-2 apples, chopped
- 1 pear, chopped
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon cinnamon
- 1 teaspoon arrowroot powder (or cornstarch)
- 1/4 teaspoon salt
- Pinch of nutmeg
- 11/2 tablespoon butter, cut into small cubes
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
- Combine apples, pear, lemon juice and maple syrup
- Add cinnamon, arrowroot powder, salt and nutmeg, toss to coat
- Spread apple and pear mixture on baking sheet in a single layer and top with butter
- Bake for 15 – 20 minutes, until golden
- Allow to cool slightly before serving
- 1 ripe banana
- 1/3 cup coconut milk (canned)
- 1/4 cup almond milk
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- 1 teaspoon millet flour (or any flour)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 -6 very thick slices of bread
- Coconut oil (or dairy-free butter), for the pan
- In a wide shallow bowl or dish, mash the banana with a fork, add the coconut milk, almond milk, sugar, vanilla, flour, cinnamon and nutmeg
- Whisk until smooth
- Place the bread slices into mixture, flip slices over and let the bread absorb as much of the liquid as possible
- Heat the coconut oil in a skillet over medium-high heat
- When the coconut oil is hot, put the bread slices in the skillet and cook a few minutes on each side until golden brown
- Serve with powdered sugar, a dollop of blueberry sauce and a side of roasted apples and pear, and / or your favourite fruits