Maple-Caramelized French Toast with Stewed Blueberries

Preparation

• Blueberries

  • With the grill in the middle position, preheat the oven to 375°F (190°C).
  • In a 9 x 5-inch (23 x 13 cm) baking dish, combine the blueberries and maple syrup.
  • Bake for 20 to 25 minutes or until the cooking juices are thick and syrupy (see note). The stewed blueberries will keep for 2 weeks in an airtight container in the refrigerator.

• French Toast

  • Line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, whisk together the eggs, milk, ¼ cup (60 ml) of the maple syrup and the vanilla.
  • Dip one slice of bread at a time in the egg mixture, letting it soak on both sides. Place the bread on the baking sheet as you go.
  • In a non-stick skillet over medium heat, cook 2 slices of bread in 1 tbsp of the butter until nicely browned on both sides. Set aside on the baking sheet. Repeat with the remaining 2 slices of bread and another 1 tbsp of butter.
  • In the same skillet over medium-low heat, melt 1 tbsp of the butter with 2 tbsp (30 ml) of the maple syrup. Add 2 slices of bread to the skillet and coat with the syrup mixture on both sides. Continue to cook for 1 minute on each side or until the syrup is nicely caramelized. Set aside on the baking sheet. Repeat with the remaining butter, maple syrup and slices of bread.
  • Transfer the baking sheet to the oven and bake the French toast for 7 to 8 minutes or until slightly puffy and nicely caramelized.
  • Divide the French toast among four plates. Top with the yogurt and stewed blueberries. Drizzle with the blueberry cooking syrup.