Sourdough French Toast with Blueberry Syrup

This morning I made just some of the BEST French Toast ever! French Toast has been a favorite of mine since I was 3 and the weekends I spent with my dad he would make us some and cut it into little squares for me.

Blueberry Syrup:

• 6 Tablespoons of Raw Organic Cane Sugar.
• 3 Tablespoons of Orange Juice.
• 4 Blueberries, crushed.
• bit of water for consistency

Heat up a small saucepan, add sugar, OJ, and blueberries. Add water only a little at a time as it cooks to achieve the correct viscosity. To test the your syrup, drip a few droplets on a cool saucer and see the flow. I prefer mine more runny, you may like yours thicker. Keep a keen eye on your concoction and keep the heat medium to medium-low. In a few minutes your syrup will turn dark navy blue. At this point, you can pour the hot syrup through a metal tea filter to get rid of the OJ/Blueberry pulp and serve. DO NOT overcook your syrup, else it will turn into hard candy. (A future experiment!)

French Toast:

• Organic Sourdough Bread
• Organic Free Range Eggs
• 3 Drops of Vanilla Extract
• A splash of Half-n-Half
• A splash of Cooking Oil
• 2 Tablespoons of Cooking Oil

Take all the liquids and beat them up with a fork. I like to keep mine in a Ball jam jar and shake it up. I keep the jar full of FT batter in the fridge to use in the mornings. Put in a small shallow bowl and soak your bread in it. Heat up 2 tablespoons of cooking oil in a pan and cook your french toast! P.S. I dip my bread in the batter just enough to get it well-covered. Do not leave it in there to soak or else your French Toast will taste like an omelette.