Cinnamon Swirl French Toast with Blueberry Sauce

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A few weeks ago, James and I spent a long weekend in San Diego. Since food is pretty much the center of my life, it’s no surprise that we tried a lot of local restaurants while we were there. One of the breakfast spots we tried was The Mission.

I had read reviews ahead of time and nearly every person raved about their French toast. I was convinced before I even looked at the menu. James and I both ordered French toast and it was delicious. They used homemade, thick cut cinnamon swirl bread (genius) and topped it fresh berries and a blueberry sauce. I knew I had to recreate it as soon as I got home.

I made the cinnamon swirl bread from scratch using Baking Illustrated’s recipe. I’m assuming that people aren’t looking for a breakfast that is so involved, so I’m just posting the French toast and blueberry sauce recipes. If you’d like me to post the homemade bread recipe, let me know in the comments, otherwise I’m sure a good quality cinnamon swirl bread from the bakery would work just as nicely.

Cinnamon Swirl French Toast with Blueberry Sauce (serves 2)

For the blueberry sauce:
1 cup blueberries, rinsed and checked for stems
1-2 Tbs sugar, depending on how sweet you like your sauce
squeeze of fresh lemon juice

Place blueberries and sugar in a food processor and process until smooth. Press mixture through a fine mesh sieve set over a small sauce pan. Heat the blueberry sauce over medium heat until thickened and bubbly. Remove sauce from heat and stir in lemon juice. Cover to keep warm while you prepare the French toast.

For the French Toast:
2 eggs
2 egg yolks
1/2 cup milk, preferably whole
1 Tbs flour
1 tsp cinnamon
1/2 tsp vanilla
4 thick slices of cinnamon swirl bread
butter, for coating pan
strawberries and blueberries, for garnish

Using an electric mixer (it breaks up the egg whites better than a whisk), blend together the eggs, egg yolks, milk, flour, cinnamon and vanilla in a medium bowl.

Preheat a large skillet over medium heat. Throw in a pat of butter and swirl it around.

Dip a slice of bread into the egg mixture and let soak for 10 seconds per side. Immediately place the soaked bread into the skillet and cook until golden brown on both sides, flipping at least once. Repeat with remaining bread. You can keep the French toast a warm oven if you are making a double or triple batch.

Serve French toast with a generous drizzle of blueberry sauce and a handful of fresh blueberries and strawberries.

Recipe is a Cake and Allie original

Comments on “Cinnamon Swirl French Toast with Blueberry Sauce”

  1. shaun says:

    I would LIVE the cinnamon swirl bread recipe!

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