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Dienstag, 7. März 2017

Quicker French Toast

This is a great, simple recipe for french toast. It tastes great with whole wheat bread. Definitely one of the best ones I've tried!


• 50 ml of maple syrup, divided
• 2 tablespoons blueberry preserves
• 16 slices French bread
• 2 large eggs
• 200 ml of whole milk
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• pinch of salt
• Pinch ground cinnamon

• 100 gr of sugar
• 200 ml.of cold water
• 2 tablespoons cornstarch
• 250 gr of fresh or frozen blueberries
• 1 tablespoon butter


Whisk the eggs, cinnamon milk, flour, vanilla, salt and maple syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture.

Heat 1 tablespoon butter in a large non-stick skillet over medium heat, stirring the butter so it does not burn until foaming subsides. However, make sure the pan is completely hot before frying because otherwise it sticks bad and you end up with a mess on your hands.

Soak slices of bread in egg mixture, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on the second side, about 3 minutes longer.

Just be sure to dip the bread quickly to soak each side, then put right into a hot pan. If the bread soaks too long in the batter, the inside becomes really heavy and soggy and doesn't cook all the way through

Preparation for the sauce:

Combine the sugar, water, and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.

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