Food & Drinks
Sunday breakfast
Brioche French toast with nut butter and blueberries
On weekends, I sometimes like to get a freshly baked loaf of bread from my favorite bakery. The only problem is that whenever I buy a loaf of bread, I enjoy it for one day and then it just sits there lonely and forgotten. As a result, days later I end up throwing the old loaf in the trash. The French would give me a slap on the wrist, because with that old bread you can simply make the most delicious breakfast. French toast, pain perdu, or just good old Dutch wentelteefjes.
Today made with brioche bread, fresh blueberries, and a spread of my favorite nut butter from Pip & Nut.
- One brioche loaf, sliced thick
- 200 grams of Pip & Nut Maple Almond Butter, plus a little extra for serving
- 4 eggs
- 55 grams of white caster sugar
- 500 ml almond milk
- 100 grams of fresh blueberries
- Maple syrup
- Greek yogurt
- Spread your slices of bread with the nut butter and layer them in a large baking dish with the buttered side down.
- Mix the eggs, sugar, and almond milk together in a large bowl and pour this over the bread. Also distribute the blueberries over the bread. Place the dish in the refrigerator for a few hours or preferably overnight.
- Preheat the oven to 180 degrees. Bake your French toast for 30 minutes and remove the dish from the oven when the top is golden brown.
- Serve your French toast with maple syrup, a dollop of Greek yogurt, and nut butter.
