My birthday is in June, which in Minnesota meant the perfect season for strawberries. Every year that I can remember, my mom made us stacks of pancakes drizzled with her homemade strawberry syrup, fresh strawberries, and a generous dollop of her Devonshire cream. It was heavenly. These days, I'm rarely in Minnesota for my birthday. In fact, I don't think I've been there for nearly a decade. But once the weather starts to warm up and feel like those early days of summer, I begin to crave this childhood favorite something fierce. Luckily, I've foundmany variations that work any time of year. This one, featuring custard-soaked slices of french toast and a fresh blueberry syrup with a hint of mint, is what breakfast dreams are made of.
Can we talk about how much joy a stack of carbs can bring to a Saturday morning? Even better if its delivered to you while you're still in bed. *HINT TO ANYONE LOOKING FOR MOTHER'S DAY INSPIRATION*
Seriously thought, this French toast with minty blueberry syrup and Devonshire cream is perfect if you want to make someone feel extra special. Full disclosure: the cream is really more of a "mock" Devonshire cream. It isn't traditional, but it's what we always had. Don't turn me in to the Devonshire cream police, OK? Thanks. You're the best.
You can make the syrup with your favorite jam, but I love it with Bonne Maman Blueberry Preserves. Pretty much all of their jams are completely addicting, but the blueberry is perfect with the kick from the fresh mint. Between the syrup and my secret French toast weapon (spoiler alert: the answer is orange zest) this breakfast is full of fresh flavor and nostalgia. Can't go wrong! If you're looking for some extra points with mom, you should probably enter her in the fantastic sweepstakes to give her a chance at winning some beautiful Le Creuset pieces AND lots more preserves so you can make her your winning French toast every weekend ;)
FRENCH TOAST WITH MINTY BLUEBERRY SYRUP AND DEVONSHIRE CREAM
Makes 4-6 servings
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
For the French toast:
- soft French bread, 1-2 days old, sliced into 1 inch slices
- 6 large eggs
- 1/2 cup whole milk
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter for your pan
- 1 cup heavy cream
- 1 cup sour cream
- 2 tablespoons sugar
- juice of one lime (1 - 2 tablespoons)
For the syrup:
- 1/3 cup Bonne Maman Wild Blueberry Preserves
- 1/3 cup pure maple syrup
- 2 large sprigs of mint, leaves gently bruised
- fresh mint leaves
- fresh berries (strawberries, blueberries, blackberries, raspberries- they all work beautifully!)
- additional orange zest
- Combine the eggs, zest, vanilla and cinnamon in a 9x13 inch pan and whisk until smooth. Set aside.
- Beat the heavy cream in the bowl of an electric mixer until soft peaks form. Add the sugar, mixing until just combined. Fold in the sour cream and lime juice. Refrigerate until ready to use.
- Combine the preserves, syrup, and mint leaves in a small saucepan over medium-low heat. Bring to a low simmer and allow to cook for 10 minutes, being careful to keep the heat consistent.
- Meanwhile, heat a griddle or large nonstick skillet over medium heat. Melt 1 teaspoon of butter in the pan, spreading it evenly over the surface. Soak 4 slices of bread at a time in the egg mixture, about 45 seconds-1 minute per side. Remove the bread and let some of the egg mixture drip off before carefully setting it in your pan. Cook the bread for about 2 minutes per side or until you have a deep golden crust. Continue with remaining bread slices.
- Serve immediately by stacking a few slices of the toast on a plate, drizzling with the minty blueberry syrup, topping with a dollop of Devonshire cream, and finishing it with a handful of fresh berries of your choice. Garnish with a couple mint leaves and serve!
*Pro tip: if you're bringing this to your fabulous mother for Mother's Day breakfast in bed, don't forget the coffee. Strong, strong coffee.