Saturday morning breakfast is my very favorite meal to cook every week. Sir Streusel travels with his work and Saturday is the day he gets to slow it down a bit. His favorite meal has always been breakfast. However, eating hotel breakfast four morning a week has made him crave a home cooked breakfast..by me..and Edna. I look forward to it because I refuse to rush my morning to have breakfast on the table. What fun is that?! None I tell ya! I enjoy the slow pace of Saturday morning. Having a slow cup of coffee or hot tea, having my quiet time and the girls on my lap. Good stuff.
I had some croissants in the freezer and thought I would throw Eric for a spin and use them for French Toast. “What?! French Toast without using actual toasts?! Well, ok, I’ll try it.” Quick, tell me who you think said that to me? I assured him all would be well with his morning breakfast. However, the real star of the meal was the homemade Blueberry Syrup. Oh my goodness, this stuff is addicting. I bet u can’t eat just one pot full of this gloriousness! If you can, you have more will power than me. One of the ingredients is orange juice. The trick is to cook this syrup the night before. I don’t know what happens during the night, but something magical does. The taste of orange juice is no longer present, just delicious blueberry syrup. So you must plan you breakfast the day before, it can’t be a spur of the moment kind of meal or your French Toast will be doused in orange juice tasting blueberries…not good my friends…not good.
I am Southern old school. I believe with all my heart everything tastes better that has been cooked in a Cast Iron skillet. Don’t even think of disagreeing with me.
Once you make this, there will be no going back. The important thing to remember is to prepare your Blueberry Syrup the night before. Nobody wants Blueberry Orange Juice on the French Toasts, I mean French Croissants, I mean Croissants, I mean bread. Just let the magic happen overnight with the syrup!
- 6-8 slices of bread
- 5 eggs
- ¼ cup half & half
- 2 ½ tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 teaspoons nutmeg
- 3 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 1 cup orange juice
- ¾ cup white sugar
- ¼ cup water
- 3 tablespoons cornstarch
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- In a large bowl, whisk together: eggs, half & half, sugar, cinnamon, nutmeg and vanilla.
- Dip two slices of bread at a time in the egg mixture.
- Melt 1 tablespoon butter in skillet over low heat.
- Add dipped bread to skillet. Don not increase heat. Move bread around in skillet to prevent burning.
- After 3-5 minutes, or until golden brown, flip bread and brown other side.
- Repeat procedure starting with melting the 1 tablespoon butter of skillet for 2 slices until all slices are used.
- Serve with Blueberry syrup.
- In a saucepan over medium heat, combine: blueberries, ¼ cup water, orange juice, and sugar.
- Stir gently and bring to a boil.
- In a small bowl, whisk together the cornstarch and ¼ cup water. Gently stir the cornstarch mixture into the blueberries
- Turn the heat down to simmer.
- Simmer gently until mixture thickens.
- Remove from heat and stir in the almond extract and cinnamon.
- Thin sauce with water if it is too thick for your preference.
- Refrigerate overnight.
- **May need to add additional water in the morning for reheating.