Raisin-Blueberry Olive Oil French Toast
04 September, 2012
Whole grain bread round
Almond milk, unsweetened (enough to submerge bread)
Vanilla extract (about 1/4 tsp)
Medium or mild extra virgin olive oil such as Arbequina (about 1/4 cup)
Fresh blueberries (as much as you desire)
Raisins (as much as you desire!)
Maple Syrup (the more you add the sweeter it will be - we like to use about 2 tbsp)
Cut off 4 one-inch slices from bread round. In a bowl combine eggs, almond milk, and a tiny splash (about ¼ tsp) of vanilla extract.
Dip slices of bread into egg mixture, leaving them submerged long enough to soak up some of the mixture. In a large pan, cook 2 slices at a time until lightly golden on both sides.
In another pan, combine about 2 tbsp maple syrup with 2 tbsp of extra virgin olive oil. Add more depending on how much sauce you desire. Add raisins and blueberries, and simmer for 1-2 minutes. Serve bread with sauce on top! Makes four slices (2-4 servings)