There’s nothing like waking up in the morning to the sound of breakfast sizzling in the pan. This delicious (and gorgeous!) French toast recipe features a yummy sauce made with fresh, plump blueberries, ripe strawberries and bananas. It’s practically good for you.
Doesn’t it look like summer again? Recipe and photo are submitted by reader Annie Cheung of Green Brook, New Jersey who writes, “It’s a Christmas delight that is easy, healthy, and warms the family’s soul!” Have a great recipe to share? Email us!
Blueberry, Strawberry + Banana French Toast
8 slices Texas Toast, or thickly-sliced bread
King rice bran oil
2 bananas, sliced
4 whole strawberries, sliced and fanned out, for garnish
Powdered sugar, for garnish
16 oz fresh blueberries
1 tbsp fresh lemon juice
½ cup brown sugar
1/8 tsp vanilla extract
Put blueberries, lemon juice, and sugar in a small saucepan at medium heat and bring to boil. Lower heat and simmer for 10 minutes until syrupy. Turn off heat, add vanilla extract, and set aside.
Heat a non-stick frying pan at medium heat, and grease frying pan with rice bran oil. In the mean time, beat eggs in a large, shallow bowl. Dip each slice of white bread in the egg batter to coat both sides. Cook each slice of bread to golden brown on each side.
To finish, place two slices of toast overlapping on a plate, pour a quarter of the blueberry sauce over French toast. Arrange banana slices and strawberries on top, and dust with powder sugar to taste. Serves 4.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.