Lemon blueberry french toast (Edit recipe)

For blueberry syrup

1. In a saucepan, add the blueberries, maple syrup and zest & juice of one lemon. Let simmer on medium heat for about 7 minutes or until the berries change into a bright color and start to soften slightly. When it is ready, turn off the heat and set aside. The consistency should be chunky with some liquid, it will thicken as it cools.

For French toast

1. In a large bowl, crack the eggs and add the milk, cinnamon, vanilla, and the zest of one lemon. Use a whisk to combine well. Using a bread knife, cut the loaf into thick slices (your desired amount per serving), about 1 inch thick.
2. Heat a cast iron pan or frying pan over low heat, add equal parts of oil and butter to the pan.
3. Dip one slice of bread in the egg mixture ensuring each side is evenly coated. Place the slice in the pan and let cook for about 3 minutes on each side or until golden brown with nice crispy edges. Repeat with the other bread slices.
4. When all the bread slices are cooked, arrange on a large plate and dust with confectioner’s sugar. Spoon your desired amount of blueberry syrup onto the bread slices. Serve and enjoy.