It’s the beginning of a lazy Sunday morning. The sun blankets a warm glow on your backyard. Birds are chirping. It’s the perfect morning for… french toast!!!

I believe wholeheartedly that blueberries and cinnamon are meant to be together. Soul mates from culinary heaven. I made this french toast last Sunday, and while it looks quite fancy and complicated, it’s anything but.

I took my slow-Sunday-morning-self-time making this, happily testing the blueberry sauce because, after all, someone has to make sure it has the right balance.

This recipe promises a sweet, browned french toast with hints of vanilla drizzled with a sweet blueberry sauce infused with maple syrup, a zing of lemon and warmness of cinnamon. Yum!

Blueberry Cinnamon French Toast

Makes 5 slices of french toast

Ingredients

For the blueberry sauce

• 1 cup fresh blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice (optional: plus 1 teaspoon limoncello)
• 1/2 teaspoon cinnamon

For the french toast

• 5 slices of bread
• 1/4 cup milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla
• 1 teaspoon sugar
• 2 eggs, beaten
• Dash of salt
• Canola oil or butter (to grease the pan)
• Extra maple syrup (for serving)

Directions

1. To make the sauce, heat the fresh blueberries, maple syrup, lemon juice and cinnamon over low-medium for 5-10 minutes, or until syrupy. Stir often, then set aside.
2. In a medium bowl, whisk the milk, maple syrup, vanilla, sugar, eggs and salt.
3. Heat a griddler or large pan with the oil or butter.
4. Dip each slice of bread in the milk/vanilla/egg mixture, making sure to coat it evenly. Place on the hot, greased surface. Turn once browned on each side.
5. Serve the french toast with a drizzle of blueberry sauce, along with extra maple syrup.

Extra blueberry sauce leftover? Save it and top your Greek vanilla yogurt with it – with extra fresh blueberries toppling over. It’s delicious, I’ve tried it!