French Toast with Blackberry Sauce

Treat yourself to an indulgent breakfast: rich French toast topped with blackberry sauce! Garnish with a dollop of whipped cream or a sprinkling of confectioners sugar. 

Child-free mornings are meant for indulging: extra sleep, and leisurely, "grown-up" breakfasts. What's a grown-up breakfast? Pretty much anything that takes longer than 30 seconds in a microwave to cook.

Normally, we go out for brunch when Liam spends the weekend with his grandparents. But as I'm between contract jobs, we opted to cook a special breakfast at home: French toast with blackberry sauce.

The blackberry sauce mostly came about because we had a package in the fridge that needed to get used up. I had intended to leave it on the "chunky" side, with bits of whole blackberry in it, but when I squeezed the lemon juice into the sauce, a lemon seed found its way in, so I had to strain the whole mixture to get it out.

This was such a treat. Typical breakfasts lately have been a cup of coffee, and whatever I could grab in between making Liam's breakfast, getting Liam ANOTHER cup of milk, stopping the dogs from eating whatever bits of breakfast Liam drops in his lap, turning on an episode of Thomas the Tank Engine for Liam, need I go on?

There was a bit of leftover blueberry sauce after all the French toast had been eaten, and it solidified into jelly when refrigerated, which was delicious when smeared on a slice of regular toast.

Bonus? Any leftovers freeze beautifully, and cook up in less than 30 seconds in the microwave for when the toddler comes back home.

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French Toast with Blackberry Sauce and Whipped Chevre

Yield: 4 (2 slices each)

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Ingredients

For the blackberry sauce

• 1 ½ cups fresh blackberries, 7.5 ounces
• 3 tablespoon water, divided
• 2 tablespoon sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• ¼ of a lemon

For the French toast

• 8 slices thick of white bread, stale
• 4 eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions

1. Place the blackberries, 2 tablespoon of water, and the sugar in a saucepan. Simmer over medium heat, stirring occasionally, for 5 minutes.
2. Grate the zest of the lemon, then squeeze the juice through your palm (to catch any seeds) into the saucepan. Stir well.
3. In a small bowl, stir together the cornstarch and the remaining tablespoon of water. Add to the saucepan, and cook for about a minute.
4. Pour the mixture through a fine-mesh sieve into a bowl, pressing down on the solids with a spatula. Discard seeds and any remaining pulp. Stir the vanilla extract into the sauce. Set aside.
5. In a shallow, wide mixing bowl, whisk together the eggs, whole milk, vanilla and cinnamon.
6. Preheat a griddle to 300 degrees. Dip each slice of bread in the egg mixture for 5 seconds, then flip and soak second side for 5 seconds. Then place on the griddle. Repeat for each slice of bread. Cook until browned on the bottom, then flip and cook until second side is browned.
7. Serve 2 slices per person, topped with blackberry sauce and whipped chevre.

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