French Toast Canapes
French Toast Canapes with Blueberry Butter
Impress guests with this breakfast blast of blueberries or add ice cream on the side and serve as a dessert!
Preparation Time:
5 Minutes
Ingredients:
| 1 1/2 cups | fresh or frozen wild blueberries | 375 mL |
| 1 tub | Gay Lea Spreadables Butter | 227 g |
| 1/4 cup | icing sugar | 60 mL |
| 1/2 tsp | finely grated orange rind | 2 mL |
| 4 | Naturegg Omega Pro Eggs, beaten | |
| 1/2 cup | milk | 125 mL |
| 3 tbsp | maple syrup | 45 mL |
| 1 tsp | vanilla extract | 5 mL |
| 1 | baguette, cut into 1/2-inch (1 cm) thick slices |
Instructions:
Thaw the blueberries (if necessary). Set aside 2 tbsp (30 mL) of the butter; place remaining butter in food processor fitted with a metal blade. Add 1 cup (250 mL) of the blueberries, the sugar and orange rind. Blend mixture until very smooth; re-pack into tub. Set aside. (Or, mash the blueberries, sugar and rind into a bowl; whip in butter, using a hand mixer, until smooth).
Whisk together eggs, milk, maple syrup and vanilla. In a large nonstick skillet, melt some of the reserved, unflavoured butter over medium heat. Working in batches, dip baguette slices into egg mixture and transfer to skillet; cook for 2 to 3 minutes per side or until golden. Repeat with remaining bread and egg mixture, adding more butter to the pan as needed. (Make ahead: French toast can be reserved for up to 1 day and reheated in a warm oven before serving).
Arrange French toast on a warm serving platter. Top each slice with a little blueberrie butter and sprinkle with a few of the reserved blueberries. Makes about 30 pieces.