By now it is no secret that I have been on a big blueberry recipe mission lately. Well, mainly because of the contest I won with Wish Farms as part of my winnings was a flat of blueberries. That’s 12 pints. That’s a lot of blueberries considering that my household consists of myself, Mr. Beet and the fuzzballs. Most people would probably be smart enough to freeze most of those berries, and use them one meal at a time. But oh no, not me. I rolled up my sleeves and spent an entire weekend baking and cooking my way through twelve pints of fresh blueberries.
Breakfast is the favorite meal of both myself and Mr. Beet, and anyone who reads this blog often enough knows that Mr. Beet is a fan of anything involving Waffles, French Toast or Pancakes. So I found myself in the kitchen with a jar of blueberry sauce, a jar of lemon curd and a box of day-old croissants. What could be more obvious than whipping a fancy French Toast breakfast?
The blueberry sauce and lemon curd had been made the night before for another dish so really, throwing breakfast together was 1-2-3 and done. Dip the croissant in egg batter, bake it up and serve. French Toast has been a staple on breakfast tables around the world since the invention of bread. It’s simple, it’s quick and most of us would consider it to be a comfort food, right?
I also love the fresh flavor of lemons and blueberries together. Especially in the summer. What a beautiful and flavorful way to begin the day. What do you think?
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