Almond Lemon Blueberry French Toast
By, Gina Meyers
Delightful and decadent, with a light lemony flavor accented by a hint of almond, this recipe can easily be changed up, use gluten free bread for a gluten free French toast. It is already dairy free, however if you want to accentuate lemon or almond, substitute lemon extract or almond extract for the vanilla extract that the recipe originally calls for.
4-5 thin slices of French Bread
1 teaspoon of vanilla extract
1 small squeezed lemon, lemon juice
3 teaspoons of granulated sugar
¼ cup of vanilla flavored almond milk
Handful of dried blueberries
1 Tablespoon of butter
Extra Virgin Olive Oil
Directions: In a medium sized bowl, squeeze the juice of a lemon, crack an egg and add sugar, vanilla flavored almond milk, vanilla extract and whisk. On a cutting board, thinly slice 4 to 5 pieces of French bread. Dip the French bread slices into the lemon vanilla almond egg batter. Coat both sides of the bread, making sure to absorb the mixture. In a small skillet, coat a little extra virgin olive oil and melt the tablespoon of butter. With a fork, gently place French toast pieces into the warm skillet and cook on both sides flipping with a spatula when sides of French toast become crisp and brown, reduce heat if needed from medium to medium low. Serve with powdered sugar, almond butter or syrup and add a handful of fresh or dried blueberry.