Blueberry Lavender French Toast
Chef Jason, owner of No Reservations VT, has taken brunching with jam to a new delicious level! A classic, thick french toast smeared with our Wild Blueberry with Lavender Botanical Jam and topped with Chantilly cream and maple syrup - perfect for a morning off with the family.
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1 loaf french bread or baguette, 1” bias cut
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8 eggs
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1 pint heavy cream
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1 teaspoon vanilla
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¼ teaspoon cinnamon, ground
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½ cup powdered sugar
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1 stick butter, cold
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1 pinch salt
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Blake Hill’s Wild Blueberry with Lavender Botanical Jam
Instructions.
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1
First make the Chantilly Cream using the whip attachment on the kitchen-aid or a hand held mixer, whip 1 ½ cups of heavy cream, ½ teaspoon vanilla, and all but a tablespoon of the powdered sugar to stiff peaks. Refrigerate until ready for plating.
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2
In a large bowl whisk together eggs, ½ cup heavy cream, ½ teaspoon of vanilla, and cinnamon, set aside.
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3
Heat skillet to medium heat and add a tablespoon of cold butter to it.
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4
Fully submerge two pieces of bread in the batter and transfer to hot, buttered skillet. Flip when golden brown.
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5
Add more butter as needed. Remove toast from pan when both sides are golden brown.
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6
Spread jam on top of each toast. Fan toast out on plate, top with a Chantilly quenelle and the remaining powdered sugar for garnish and Enjoy!
