When I was younger and my grandparents would come to visit, we would pick them up from the airport and stop at the Marie Callendar’s restaurant which right off of the freeway. Although the location doesn’t exist anymore, and neither do my Marie Callendar carvings, the warm and fuzzy memories have remained. They had a refrigerated rotating pie stand on display right when you walked in the door, showcasing all the featured pies. I had two favorites - the Chocolate Cream and most definitely the Double Cream Blueberry Pie.
I’ve taken my childhood pleasure and recreated it into the most delicious breakfast treat - blueberry cream pie french toast! The outcome was absolute heaven, like angels dancing on my tongue. I kid you not, this healthy french toast is other worldly. Get your booty to the kitchen and make immediately!
I also have 12 more healthy breakfast ideas I’m sharing with your in my free Favorite Breakfast Recipe Ebook, so I don’t leave you hanging after enjoying this tasty and healthy breakfast recipe.
Ready to make this mind blowing blueberry french toast?!! Of course you are… you were already drooling just looking at the photo. You know what’s up. So here is how you can DO IT.
Ingredients
(serves 1)
2 pieces sprouted wheat bread
2 eggs
splash of unsweetened nut milk
1/2 tsp. vanilla extract
a few shakes of cinnamon
1/4 cup frozen blueberries
1-2 tbsp. maple syrup
1 tbsp. melted coconut butter
Method
Whisk the eggs, nut milk, vanilla and cinnamon in a shallow bowl. Dip each piece of toast on both sides until the egg mixture is fully saturated. Cook on a non-stick skillet for 3-4 minutes on both sides. While the french toast cooks place the blueberries and maple syrup in a sauce pan. Heat until the maple syrup starts to bubble and turn heat to medium-low until the blueberries soften. Mash half the blueberry compote with a fork. Place french toast on a plate, top with blueberries and drizzle with the melted coconut butter. DIVE IN AND ENJOY!!