Cloudy Day French Toast with Blueberry Sauce
Yield 4 servings
- 3 large eggs
- 1 cup milk
- pinch of kosher salt
- 1 loaf challah bread, cut crosswise into 1/2-inch-thick slices
- 4 tablespoons butter, divided
- 1 cup blueberries
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Whisk together eggs, milk, and salt until blended. Pour into a large baking dish and soak bread slices for 2-3 minutes on each side.
Heat 2 tablespoons butter in a heavy skillet or griddle over medium-high heat until bubbly. Transfer 2 slices to skillet and cook until golden brown on each side. Cook remaining bread in batches, adding more butter as needed.
To make sauce: Whisk together blueberries, water, and sugar in a small saucepan over low heat until sugar is dissolved. Increase heat slightly until it simmers and cook until thickened, about ten minutes. Remove from heat and add lemon juice; serve immediately.