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French Toast with Blueberries and Pomegranate Syrup

A deliciously rich and custardy brunch dish. And easy to make too.

Course: Breakfast, brunch
Cuisine: American
Keyword: blueberries, pomegranate, toast
Servings: 4 people
Author: HelenFern
  • 2 large eggs
  • 1-1/4 cup milk or half and half
  • 3 Tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 8 thick slices white bread
  • 2 Tablespoons butter
  • 1-1/2 cup fresh or frozen (no sugar) blueberries
  • Pomegranate syrup
  • mint leaves to garnish
  1. Start by mixing up the eggs and milk.

    In a shallow bowl add 1 Tablespoon of the sugar, the eggs, cinnamon, cardamom and milk. Whisk it all together until frothy.

  2. Mix the remaining sugar with the berries. Set aside.

  3. Dip the bread into the egg mixture and let it sit for about 1 - 2 minutes.

  4. Melt the butter in a heavy skillet on medium heat.

  5. Lay the bread gently into the hot butter and cook for about 3 to 4 minutes on each side, or until the bread is brown and crispy, but custardy in the middle.

  6. Move to a plate and heap on some blueberries and syrup. Garnish with mint leaves.

  7. Serve hot!