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French Toast with Orange Marmalade Syrup and Blueberries

 

French Toast with Orange Marmalade Syrup and Blueberries

Look no further than this French Toast with Orange Marmalade Syrup and Blueberries for your Easter brunch/lunch/breakfast. Or hold on to this recipe and save it for Mother's Day, because we guarantee any mom would feel lucky enough to have this delicious concoction for breakfast! A dense bread that is not too hard or too soft is the best choice for this recipe, or day-old bread works just as well.
Servings 4

Ingredients
  

  • 1 cup Maple Grove Farms Maple Syrup
  • 3/4 cup Polaner Sugar Free Orange Marmalade
  • 1 tbsp Orange liqueur (optional)
  • 4 Large eggs
  • 1/2 cup Heavy cream, half & half, or milk
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Member’s Mark™ Organics Ground Cinnamon
  • Pinch Pinch of ground nutmeg
  • 8 slices 1-inch thick bread
  • 6 tbsp Butter
  • 1 cup Fresh blueberries, rinsed and dried
  • Cinnamon Toast Crunch™ Cinnadust™, as desired

Instructions
 

  • In a small sauce pan, combine syrup, orange marmalade, and orange liqueur (optional). Bring to a boil, then reduce heat to low. Cook mixture on low for about 10 minutes until it has reduced slightly. Turn off heat while preparing the French Toast.
  • Whisk together the eggs, cream, vanilla, Member’s Mark™ Organics Ground Cinnamon, and nutmeg. Pour into a shallow baking dish that is large enough for the bread slices to lay flat. Place slices on top of egg mixture and let sit for 5-10 minutes. Turn slices over and let sit 5-10 minutes more. (Gently press the bread to make sure egg mixture has soaked in.)
  • Pre-heat oven to 250 degrees. Melt 1 tablespoon of butter in a 12-inch non-stick skillet over medium high heat. Add 3-4 slices of bread to skillet (don’t overcrowd) and fry about 3-4 minutes per side. You can always flip a couple times until nicely browned. (Better to flip and not burn!) When done, place on a platter and put in oven to keep warm while cooking the rest of the bread. Add another tablespoon of butter to skillet, and fry remaining slices of bread.
  • Serve French Toast topped with a pat of butter, drizzled with the warm Orange Marmalade Maple Syrup, and topped with fresh blueberries and a sprinkle of Cinnamon Toast Crunch™ Cinnadust™, as desired.
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast, brunch, easter, french toast, marmalade, mother's day
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