French Toast with Blueberry Compote Recipe

Name: French Toast with Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces (720 mL) coconut milk; 1/4 cup (59 mL) canola oil; 1/4 cup (59 mL) organic granulated cane sugar; 1 tablespoon egg replacer; 1 tablespoon pure vanilla extract; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground turmeric; 1 loaf quality bread; 2 teaspoons canola oil, for frying; 2 2/3 cups (386 g) blueberries; 1/4 cup (50 g) organic granulated cane sugar; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon cornstarch (see Notes); 2 tablespoons cold water

Servings: persons

24 ounces (720 mL) coconut milk
1/4 cup (59 mL) canola oil
1/4 cup (59 mL) organic granulated cane sugar
1 tablespoon egg replacer
1 tablespoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground turmeric
1 loaf quality bread
2 teaspoons canola oil, for frying
2 2/3 cups (386 g) blueberries
1/4 cup (50 g) organic granulated cane sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon cornstarch (see Notes)
2 tablespoons cold water

1
To Make the Compote
2
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
3
Bring to a boil.
4
Remove from the heat and set aside.
5
In a small mixing bowl, whisk together the cornstarch and water.
6
Add the cornstarch and water slurry to the saucepan.
7
Return the saucepan to medium heat.
8
Bring to a boil.
9
Remove from the heat.
10
Allow the compote to stand for 3 to 5 minutes.
11
Serve warm over French toast or pancakes.
12
To Make the French Toast
13
In a large mixing bowl, combine all of the ingredients except the bread and oil.
14
Blend the ingredients together with a hand mixer on medium speed for 3 to 5 minutes, until a batter forms.
15
Pour the batter into a greased 9 x 12-inch (5 x 30-cm) baking dish.
16
Dip each slice of bread in the batter until it is fully coated.
17
In a large nonstick skillet over medium-high heat, warm the oil.
18
Cook each slice for 2 to 3 minutes per side, until golden brown.
19
As you cook each slice, transfer it to a serving platter covered with foil.
20
Serve immediately.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 ounces (720 mL) coconut milk, 1/4 cup (59 mL) canola oil, 1/4 cup (59 mL) organic granulated cane sugar, 1 tablespoon egg replacer, and more.

Yes, French Toast with Blueberry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Toast with Blueberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions