Breakfast in Bed: French Toast with Blueberry Cardamon Syrup
We’ve been refining the art of french toast appreciation since we were wee little ones. While there’s certainly no arguing with Mom’s buttery, powdered-sugar slices swimming in syrup, Breakfast in Bed is a time to elevate the iconic dish. This scrumptious – and surprisingly simple – blueberry cardamon version is care of private chef, Tehra Turnbaugh Thorp, and photographed by Jessie Webster.
Before you grab your apron, you need the secret to achieving perfect, non-soggy french toast every time: Dry the bread out overnight! Just before you slip between the Sheets, expose the loaf of bread to the air. Turns out, the French call this breakfast pain perdu (or lost bread), because soaking the stale bread makes it easier to chew – and it’s that dried out texture that’s essential for a perfectly executed dish.
- 4 brioche slices
- 4 eggs
- 1/2 tsp vanilla extract
- 1 pinch of salt
- 2 tbsp butter
- 1/2 c grade A maple syrup
- 1 container blueberries
- 1/4 tsp cardamon powder
- 4 tbsp mascarpone
Preparation and Cooking
- Dry out brioche slices overnight for that perfect texture. If you’re short on time, pop them in the toaster for a similar effect.
- In a small sauce pan, mix all of the ingredients for the syrup. Bring the mixture to a boil, then turn the burner off immediately. Set the syrup aside to rest.
- In a large bowl, whisk the eggs, vanilla and salt together.
- Preheat a skillet, preferably stainless steel, on medium-high heat. Coat the bottom of the preheated skillet with butter.
- Drench the dried brioches slices in the egg mixture. Place as many slices in the skillet as will fit and cook until light brown. Turn over to cook the other side, adding more butter to the pan as needed.
- After cooking, top slices with the blueberry cardamon syrup and garnish with mascarpone. Enjoy!