Blueberry Lavender French Toast

Chef Jason, owner of No Reservations VT, has taken brunching with jam to a new delicious level! A classic, thick french toast smeared with our Wild Blueberry with Lavender Botanical Jam and topped with Chantilly cream and maple syrup - perfect for a morning off with the family.

1 loaf french bread or baguette, 1” bias cut

8 eggs

1 pint heavy cream

1 teaspoon vanilla

¼ teaspoon cinnamon, ground

½ cup powdered sugar

1 stick butter, cold

1 pinch salt

Blake Hill’s Wild Blueberry with Lavender Botanical Jam

Wild Blueberry with Lavender

$8.99

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Instructions

1

First make the Chantilly Cream using the whip attachment on the kitchen-aid or a hand held mixer, whip 1 ½ cups of heavy cream, ½ teaspoon vanilla, and all but a tablespoon of the powdered sugar to stiff peaks. Refrigerate until ready for plating.

2

In a large bowl whisk together eggs, ½ cup heavy cream, ½ teaspoon of vanilla, and cinnamon, set aside.

3

Heat skillet to medium heat and add a tablespoon of cold butter to it.

4

Fully submerge two pieces of bread in the batter and transfer to hot, buttered skillet. Flip when golden brown.

5

Add more butter as needed. Remove toast from pan when both sides are golden brown.

6

Spread jam on top of each toast. Fan toast out on plate, top with a Chantilly quenelle and the remaining powdered sugar for garnish and Enjoy!