Super blueberries in July’s kitchen

Another one from our demos at the shows – I have to say this is one of my favourites and I’m so sorry that we couldn’t share this with everyone watching!

I remember my mum serving us eggy bread when we were little as a special treat with bacon and tomatoes and she used to let me soak the bead ready to fry. I did the same with our 3 and I’m glad to say they still make Granny Betty’s eggy bread today! Things move on though, flavours change and the craze now is for a sweeter version of this treat served with maple syrup and all sorts of delicious fruits.

This is really easy to put together and can be prepared ahead with just the French Toast being made at the last minute.

You could double up the sauce ingredients and serve this over a few days with yoghurt or ice cream. It freezes well too.

blueberry cheesecake french toast - web

Blueberry Cheesecake French Toasts

Serves 2 takes about 15 minutes

Blueberry sauce –

100g blueberries

40ml water

25g caster sugar

Squeeze lemon juice

½ tblspn cornflour mixed with 1 tblspn water

  • Pop the blueberries into a small pan along with the water, sugar and juice.
  • Bring to a gentle boil then turn down the heat
  • Add the cornflour and heat gently whilst stirring until the sauce has thickened
  • You want the blueberries to keep their shape so don’t leave on the heat for very long

Cheesecake topping –

60g cream cheese (about 1/3 of a tub)

1 good tblspn natural or Greek yoghurt (you could use blueberry)

½ tblspn icing sugar

  • Simply mix these ingredients together in a smalll bowl

French toast –

2 thick slices brioche, cut in halves

1 egg

60ml milk

1 tblspn caster sugar

Good tblspn lemon juice and a scraping of zest

Butter for frying (optional)

Use a shallow to beat together the egg, milk, sugar and lemon juice and zest

Place the bread in the eggy milk and leave to soak thoroughly for a couple of minutes, turning once

Heat a heavy based non stick fry pan to a medium heat and let a knob of butter melt in it.

Carefully lay the eggy bread on to the pan and leave to cook on one side for about 3 minutes. Carefully turn over and leave to cook for a further 3 minutes until both sides are golden brown and the bread is cooked through


The French Toast is best eaten straight away whilst the toast is warm – stack the toast and spoon over the cheesecake topping followed by the a good spoonful of the blueberry sauce – enjoy any time of the day not just for breakfast!