Toast, bluberries & streaky bacon

French toast & crispy bacon make perfect indulgent brunches over the festive period.  Actually, we often indulge during the weekends but that’s not good for the hips!  This Christmas I thought I’d try out some American style pancakes as a departure from Delia’s classic pancake recipe.    They turn out fluffy and thick, oozing with taste once they’re topped with syrup and butter. My first festive brunch was French toast.  There are lots of wonderful things which can accompany it, streaky bacon fried quite crispy or blueberry compote (if you’d like to add a slightly healthier touch)

French toast

French toast

French toast with blueberry compote

For my French toast I tried adding mixed spice because I’d run out of ground cinnamon and it was a lovely addition.  I’d recommend using slices from brioche or a thick loaf such as the Jewish Challah bread, which soaks up your mixture without leaving it too soggy.


2  eggs
4 tbsp milk
1 tbsp caster sugar
1 drop of vanilla extract

1/2 tsp ground cinnamon or mixed spice

Blueberry compote

100g  blueberries
1 tbsp caster sugar
a squeeze of lemon juice


Mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip your slices of bread into the mixture, being careful to cover each slice.  Fry the slices in butter until golden brown on both sides.

Heat the compote ingredients in a pan until the blueberries start to release their juice.  Simmer for 2-3 minutes.  Serve with your toast


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