| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
2bl |
1 |
Servings |
INGREDIENTS
| 4 |
|
Brioche |
| 3 |
|
Eggs |
| 1/2 |
c |
Milk |
| 125 |
g |
Butter |
|
|
Enough caster sugar to |
|
|
sprinkle each |
|
|
slice of brioche |
| 1 |
|
Punnet blueberries |
| 2 |
T |
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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