French Toast with Whipped Coconut Cream and Chocolate-Covered Wild Blueberry Topping
Ingredients
Whipped Coconut Cream
1 can (398 mL) whipping coconut cream
2 tbsp (30 mL) maple syrup
French Toast
4 eggs
1 cup (250 mL) milk or plant-based beverage
2 tbsp (30 mL) vegetable oil, for cooking
8 slices whole grain country-style bread
Topping
1 cup (250 mL) fresh wild blueberries
1 cup (250 mL) Verifruit chocolate-covered wild blueberries
Maple syrup or chocolate spread, to taste
preparation time
15 minutes
Cooking time
15 to 20 minutes
Resting time
temps de réfrigération
Servings
4 to 6
Prepare the whipped coconut cream. In a bowl, combine the coconut cream and maple syrup. Using an electric mixer, whip for 2 to 3 minutes until light and fluffy. Refrigerate until ready to serve.
In a large shallow bowl, whisk together the eggs and milk until well combined.
Heat a lightly oiled skillet over medium heat. Dip a slice of bread into the egg mixture, allowing it to soak for a few seconds. Turn to coat both sides evenly.
Place the bread in the skillet and cook for 90 to 120 seconds per side, or until golden brown. Set aside and repeat with the remaining slices.
To serve, divide the French toast among serving plates. Top with whipped coconut cream, fresh wild blueberries and Verifruit chocolate-covered wild blueberries. Drizzle with maple syrup or chocolate spread, if desired. Enjoy!
