A delicious breakfast or brunch treat all the family can enjoy. Easy to make and fun to eat, this simple French toast recipe is served in fingers for easy dipping and scooping. Topped with creamy mascarpone and a quick blueberry sauce – it’s  fun and delicious perfect for a summer’s day.

Serves 2 adults and 2 children

Ingredients

4 slices Vogel’s No Bits Seeded White, crusts removed and sliced into soldiers  

2 eggs 

2 tablespoons milk 

Butter, for frying 

Mascarpone, to serve 

For the blueberry sauce 

150g blueberries 

1 tablespoon caster sugar 

Method

  1. Make the blueberry sauce by combining the blueberries, sugar and 1 tablespoon water in a small saucepan. Allow to bubble over low heat for 5 minutes, or until there’s plenty of syrupy juice and the blueberries have softened a little. Set aside. 
  2. In a shallow bowl, beat together the eggs and milk using a fork. Dip the soldiers into the egg mixture, making sure they are well coated. 
  3. Melt a generous knob of butter in a frying pan. Fry the soldiers until lightly golden on both sides. Remove and drain on kitchen paper. 
  4. Serve whilst still warm topped with mascarpone and blueberry sauce.  
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