French Toast with Blueberry Compote


  • 6 eggs
  • 250ml full cream milk
  • Pinch salt
  • 1 tsp ground cinnamon
  • 1 x loaf challah or kitka
  • 2 tbsp butter
  • 500g frozen blueberries
  • 1/4 cup Honey
  • 1 Tub Mascarpone to serve


Whisk together eggs, milk, salt and cinnamon.

Slice the bread thickly, then dip into the custard mixture and allow to soak slightly.

Melt butter in a large pan, then add the soaked bread and cook on a medium heat until golden on one side.

Turn over the bread and allow to brown gently on the other side.

In a pot, combine the frozen blueberries and honey, then heat gently until the blueberries begin to burst.

Serve the French toast on a wooden board, topped with the warm compote and a dollop of mascarpone.


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