Fluffy Cinnamon French Toast with a Protein Hit
If you love cozy mornings with something sweet on your plate, this French toast is heaven in a bite. It’s soft, lightly spiced with cinnamon, and topped with a gorgeous homemade blueberry compote that adds a tangy twist.
Equipment
- Mixing Bowl
- Saucepan
Ingredients
For the French toast:
- 1 extra-large egg
- 1 egg white
- 1 teaspoon brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup milk of your choice 60ml
- 1 thick slice sourdough or French bread
For the blueberry compote:
- 2½ cups frozen blueberries 500g
- 1 tablespoon chia seeds
- 3 tablespoons honey
To serve:
- Greek yoghurt
- Nut butter of your choice
Instructions
Make the compote:
- In a pan over medium heat, cook the blueberries for about 5 minutes until they’ve released their juices. Stir in the chia seeds and cook for another 3–4 minutes until it starts to thicken. Add the honey, stir well, and set aside to cool.
Prepare the French toast:
- In a bowl, whisk together the egg, egg white, cinnamon, milk, sugar, and vanilla extract. Lay the thick slice of bread in the mixture and let it soak for one minute per side.
Cook:
- Heat a pan over medium heat and add a little butter or oil. Fry the soaked bread for about 3 minutes on each side, until golden and slightly crisp.
Serve:
- Plate up the French toast and top with a generous dollop of Greek yoghurt, a spoonful of blueberry chia compote, and a drizzle of nut butter. Enjoy warm!
