Make French Toast: In a large bowl, whisk together eggs, milk, heavy whipping cream, sugar, vanilla extract, and kosher salt. Dip bread slices into egg mixture coating completely. Allow bread to soak while preheating skillet.
Make Mom’s morning with Chef Elizabeth’s take on French Toast. Bonus points if you make one of these recipes for a Mother's Day breakfast in bed.
Watch Chef Elizabeth make her 3 takes on Mother's Day French Toast on HSTV.com.
Servings and Ingredients
|3 Hy-Vee large eggs, beaten|
|½ c. Hy-Vee whole milk|
|½ c. Hy-Vee heavy whipping cream|
|1 tbsp. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee vanilla extract|
|½ tsp. kosher salt|
|8 (1/2-inch-thick each) slices Hy-Vee Bakery Artisan bread, such as sourdough|
|2 tbsp. Hy-Vee unsalted butter, divided|
|2 c. fresh blueberries, plus additional for garnish|
|½ tsp. Hy-Vee ground cinnamon|
|½ c. Hy-Vee 100% pure maple syrup|
|¼ c. water|
|1 tbsp. Gustare Vita balsamic vinegar|
|Candied pecans, chopped, for garnish|
|Fresh basil, for garnish|
Things To Grab
- Large bowl
- Large skillet
- Medium skillet
Preheat a large skillet over medium heat. Melt ½ tablespoon of butter, add 2 slices of soaked bread. Cook 2 to 3 minutes per side or until bread is golden brown on both sides. Remove from skillet and repeat with remaining butter and bread.
Make Maple-Blueberry-Cinnamon Sauce: Add blueberries, cinnamon, maple syrup, water, and balsamic vinegar to a medium skillet over medium heat. Bring to a boil; reduce heat. Simmer until berries begin to burst and sauce thickens, about 5 to 10 minutes. Remove from heat and serve over cooked French toast. Garnish with additional fresh blueberries, candied pecans and fresh basil, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 95mg
- Sodium: 450mg
- Total Carbohydrates: 47g
- Protein: 8g