French Toast Medallions with Blueberry Compote
Best French Toast Recipe
I love french toast. Like, really, really love it. But sometimes the whole sliced bread and egg custard thing can get a bit boring.
Recently I’ve been buying Mexican baguettes called “Bolillos” which are basically demi French baguettes, only Mexican, and figured I’d try making french toast with them. Rather than cutting the bread in long slices, I sliced them into thick medallions. I figured the thick slices would produce a crispy top and bottom and silky soft custard center. To change it up even more, I made a simple blueberry compote to top it all off!
French toast medallions in second part of post..
8 large eggs
4 cups milk
2 tablespoons vanilla extract
2 tablespoons dark rum
1 teaspoon salt
1 teaspoon sugar
2 small french baguettes
Slice baguettes into 2 inch slices. Day-old bread works best…the drier the better. Mix remaining ingredients in a large bowl. Add bread medallions to egg custard and let soak for 10 minutes. Make sure to flip the medallions half way through the soaking time. Once soaked, carefully fry medallions in a bit of butter. I use a really hot cast iron skillet with 1 tablespoon of butter. Brown on both sides and serve immediately.
2 cups frozen blueberries
2 tablespoons sugar, although the amount depends on the sweetness of the berries you use, or to taste
1 tablespoon triple sec
Place all ingredients in a small saucepan. Heat over medium heat for five minutes.