Jill’s French Toast

This morning I am making the kids their favorite breakfast and no, I am not going to put it in a bento box.  I will beg forgiveness for a minor deviation from my central message to share my amazing and only published recipe for French Toast.  This recipe was created on a summer break from college over two decades ago when I took a hiatus from my internship with Dr. Dermot Cooper’s neuroscience lab at the University of Colorado’s School of Medicine to spend the summer with my father working in his cafe.  My recipe became a menu item staple one July morning when a scheduling conflict left me alone to run the cafe for an hour.  Three elderly female customers had traveled to the restaurant to have breakfast with us following a tip from a fellow garden club member.  Rather than give the ladies menus and explain that I didn’t cook, I talked them into ordering what I had been making for myself to eat for breakfast and served them this recipe:

Jill’s French Toast


6 large eggs

1 c half and half

1 Tbsp sugar

1 tsp cinnamon

⅛ tsp nutmeg

1 tsp vanilla

1 loaf french bread in ¾ inch slices

2 Tbsp butter

For the syrup:

1 ½ tsp lemon juice

2 Tbsp cornstarch

2 cups fresh blueberries

¾ cup sugar

1 c water

Whisk eggs and cream together and add in all remaining ingredients.  Blend well.  Melt butter in a skillet over medium heat.  Soak each bread slice in the egg mixture before placing it in the pan.  Cook until golden brown on each side.

For the syrup, combine lemon juice and cornstarch in a small bowl  Set aside.  In a medium saucepan combine blueberries, sugar and water and bring to a gentle boil over medium heat.  Simmer for 10 minutes, add lemon/cornstarch mixture and stir to thicken.  Cook an additional 5 minutes or until desired thickness.  Spoon over warm french toast slices.  Recipe makes enough to feed all five of us,  but my husband is at work so I refrigerate leftovers for Finn to snack on later in the day.  Recipe is also great with a cooked apples recipe that I will share another time.



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