Sometimes you want to dress up your French toast with more than just plain old maple syrup, and that’s when you top it with a homemade blueberry sauce complete with a splash of Grand Marnier. Blogger Chungah Rhee shares her favorite French toast recipe in her latest cookbook Damn Delicious: 100 Super Easy, Super Fast Recipes, perfect for a quick, kid-friendly breakfast. Best of all, you can use either fresh or frozen blueberries in the blueberry compote, so it’s great all year long. (And hey, if you want an even more indulgent French toast, go ahead and add a scoop of vanilla ice cream.)French Toast with Blueberry Orange SauceIngredientsExcerpted from Damn Delicious: 100 Super Easy, Super Fast Recipes by Chungah Rhee. Copyright © 2016 Chungah Rhee. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
Make the blueberry orange sauce. Combine the cornstarch and 1 tablespoon water in a small bowl; set aside.
In a medium saucepan, combine the blueberries, sugar, and orange-flavored liqueur over medium-high heat. Stir in the cornstarch mixture. Bring to a boil; cook 1 minute, stirring constantly, until the sauce has thickened. Reduce the heat to low and keep warm.
Make the French toast. Whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a large bowl. Working one at a time, dip the bread slices into the egg mixture.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, add the bread slices to the skillet, two to three at a time, and cook until evenly golden brown, 1 to 2 minutes on each side. Reduce the heat to medium if the pan becomes too hot, and add butter as needed with each batch.
Serve immediately with warm blueberry orange sauce.