Lemon Vanilla Bean French Toast with Blueberry Compote


6 whole eggs
½ cup half and half
Pinch of cinnamon
Pinch of sugar

(This recipe is very forgiving. You can increase the eggs or the milk depending on how you want it to taste)

Heat a 10 inch non stick pan and add the butter. It’s best to use clarified butter, which has a higher burning point, and you can find it easily in the grocery store (it’s also called Ghee). Dip generous slices of Lemon Vanilla Bean cake in the batter and then directly into a bubbling pan. Brown on one side and flip it over. Do it over medium heat. They key is to go slow and get a nice brown crust and let it heat all the way through!

Blueberry Compote (spoon over Lemon Vanilla Bean French Toast). Cook fresh blueberries and sugar to taste for just about 3 minutes over medium high heat.


Compliments of Chef Sarah Stegner, Chef/Owner, Prairie Grass Cafe, Northbrook, Illinois