Sunday Brunch

Nothing says “Sunday” like sleeping in and brunch.

My favorite brunch items that I love to make are french toast and biscuits & gravy (which I can’t talk about right now or I’ll want to make it and I don’t have sausage for my gravy…and you CANNOT have biscuits & gravy without the sausage gravy!)

French toast has long been a favorite and I now add fruit to not only make it healthier, but a heck of a lot yummier!

If you’ve never made French Toast before, it’s pretty easy. Everyone makes it a bit differently, but here’s mine:

Blueberry French Toast

• 1 egg
• 1/3 c Fat Free Half & Half
• 1 tsp sugar
• 1 tsp vanilla
• 2 tsp cinnamon
• 4 slices of bread (I usually use sourdough, but whatever makes you happy…or whatever you have on hand)
• 1 c blueberries, washed
• 1/4 c maple syrup (splurge & buy the real stuff–it’s so amazingly delicious & rich!)
• 1/4 c of Amaretto liquor
• 2 tsp butter

In a flat bottom bowl (and at this point, Freddie Mercury should be singing in your head!), whisk eggs, half & half, sugar, vanilla, and cinnamon.  Heat skillet or griddle on medium low heat and add 1 tsp butter.  Soak a slice of bread in egg mixture, flipping once to ensure it is well coated (HINT: the longer you leave the bread in the mixture, the more eggy your toast will taste–so my recommendation is to wait until right before cooking to soak each slice).  Cook toast for 2-3 minutes on each side, until golden brown.  After you’ve flipped the first slice, start soaking the second slice.  Continue on until all bread & mixture are gone.

Once toast is made, add remaining butter, blueberries, maple syrup, and amaretto to your pan.  Saute’ for a few minutes until a sauce starts to form.  Pour over french toast and dig in!

Bon appetite, ya’ll!