Pecan-Blueberry French Toast

“I went to a restaurant that serves “breakfast at any time” so I ordered French toast during the Renaissance.” ~Steven Wright

While spending time last weekend on Pleasant Bay in Cape Cod with Dom, Lauren and Chels; Nick stayed behind to work a couple lacrosse camps; we experienced as close to a picture-perfect weekend as we could hope for. The sky was baby-blue with perfect cotton-candy clouds; the bay, still, and dotted with sailboats and fishing boats and young families learning how to paddle-board; brightly-hued flowers set against earth-toned architecture and plates of food, each composed to look like little works of art on their own, all came together to create a photographer’s paradise. All that beauty and built-in ambiance served up on a platter made of cockle shells and sea-stones.

So you might think I had my camera in hand the entire weekend. But I did not.

Where Lauren couldn’t go a few seconds without stopping to capture the Cape through photos of ocean waves or bowls of chowder, kitschy quotes or tropical drinks – always observing and documenting beautiful, fleeting moments through her lens – my special moments will (mostly) be remembered through the feelings I attached to the occasion. I took a few Instagram photos here and there, but allowed the weekend to saturate my memory-bank through the use of all my senses. And what I came home with was the opportunity to recreate some of my favorite ‘foody’ memories as they filter through my heart and visual recall. This is the stuff I love.

This breakfast, for example – brings me to our first morning. Just Dom and I (the girls didn’t arrive until Friday evening) enjoyed our meal without propped-pillows and sounds of hair dryers. A little family history – it’s pretty rare that when we’re away on vacation – we wake up and dress for breakfast. We’re more your ‘room-service, please, because we can lazy into a day like nobody’ kind of people. It typically takes us more than a pot of coffee and some scrambled eggs to hit the ground running. On vacation, we’re all about balancing rest with romp. BUT, this day was different. We woke and were excited to venture to breakfast and we’re so glad we did. Dom went for the savory and I the sweet. French toast with pecans, wild blueberries and a mascarpone drizzle. Oh My God. The layers of flavor coupled with the crunch of the pecans and the crisp of the toast made for a perfect foody experience, which I fully intend to visit over and over again from the comforts of home.

This recipe for Pecan-Blueberry French Toast is a snap to make.

Once you whisk your eggs, milk and vanilla – simply dip your bread in the mixture, allowing it to soak for 10 – 15 seconds on each side, then sauté until golden brown.

Serve the french toast immediately and top with butter, fresh blueberries, chopped pecans, warmed blueberry preserves and maple syrup.

Yes, you read that right – warmed blueberry preserves with maple syrup. It’s just worth repeating…if you like that kinda stuff…

Pecan-Blueberry French Toast will make Saturday breakfast feel like vacation!

Happy eating!!

Buon Appetito!

Pecan-Blueberry French Toast

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• Author: Ciao Chow Bambina
• Category: Breakfast

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Description

Pecan-Blueberry French Toast will make Saturday breakfast feel like vacation!

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Ingredients

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• 3 eggs
• 1/2 cup milk
• 1 tsp. vanilla
• 8 slices of bread
• 4 Tbsp. Butter

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Instructions

1. In a medium bowl, whisk together the eggs, milk and vanilla.
2. Dip bread into the mixture and allow it to soak for 10-15 seconds on each side.
3. Over medium heat, melt butter in a large sauté pan.
4. Place 2 slices of bread at a time in the pan and cook until golden brown, approximately 2-3 minutes per side.
5. Repeat with all the slices.
6. Serve immediately with butter, fresh blueberries, chopped pecans, warmed blueberry preserves and maple syrup.

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Ciao!