Custard French Toast with Maple-Blueberry Sauce
3 eggs 1 cup milk 1/2 teaspoon salt 4 slices, day old bread 1 to 1 1/2-inches thick 1/4 cup butter Fresh blueberries
Beat eggs slightly in a shallow pan or dish: add milk and salt.
Cut the bread slices diagonally. Place bread in egg mixture and soak at least 15 minutes on each side.
Heat 1/4 cup butter in large skillet.
Fry bread slowly, about 5 minutes on each side, or until browned. Serve hot with blueberry sauce and sour cream.
BLUEBERRY SAUCE: Combine 1/2 cup Log Cabin syrup and 2/3 to 3/4 cup fresh or frozen and thawed blueberries. Heat before serving, if desired. Makes 1 cup
Servings: 4
Hi Claudia,
I don't know if this is the recipe but there is a mention of Log Cabin syrup in the sauce ingredients.
Happy Cooking,
Betsy
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