| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 2bl | 1 | servings |
INGREDIENTS
| 4 | sm | Brioche |
| 3 | Eggs | |
| 1/2 | c | Milk |
| 125 | g | Butter |
| Enough caster sugar to sprinkle each | ||
| ; slice of brioche | ||
| 1 | Punnet blueberries | |
| 2 | tb | Caster sugar |
| 1 | Lime; juice of | |
| Thickened cream |
INSTRUCTIONS
To make the French Toast: slice the brioche into 2cm slices. Beat the eggs and milk together. Heat the butter in a large, heavy frying pan. Dip each slice of brioche quickly in the egg/milk mixture and fry until it is crisp and brown on each side. Sprinkle the slices with caster sugar. To cook the blueberries: place the blueberries in a frying pan with the sugar and lime juice and toss around until a few of the berries have split and their juice starts to run. To serve: arrange slices of brioche on each plate and spoon over blueberries. Serve immediately with thickened cream. Converted by MC_Buster. Per serving: 1188 Calories (kcal); 119g Total Fat; (88% calories from fat); 22g Protein; 14g Carbohydrate; 851mg Cholesterol; 1260mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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