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Archives: April 26, 2011

French Toast with Creme Fraiche and Blueberries

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Breakfast at The Carriage House Inn Bed and Breakfast in Lynchburg, Virginia is reason enough to stay with us.  Our legendary breakfast has always been a big hit with our guests and we are always glad to share our recipes.  Most of our recipes are simple enough for the novice in the kitchen.  This one is super easy and tastes great.

Blueberry French Toast with creme fraiche

To start, purchase a loaf of Brioche or Challah bread and cut into one- inch thick slices.

Combine eggs and cream to make a French Toast “wash”.  I use three eggs (for four slices) and a touch of cream plus a hint of nutmeg.  Mix well in a shallow dish.

When your griddle is warm (about 350 degrees) put a little butter onto the griddle.  This gives the french toast a nice brown color.

Dip your bread (both sides) into the egg and cream wash then place onto the hot griddle.  After 2-3 minutes flip.  Remove from griddle after the second side has cooked (another 2-3 minutes).

Place on a warmed plate and let cool, slightly.

Spread some creme fraiche on the cooked french toast after it has cooled slightly and then arrange blueberries on top.

Dust with confectioners’ sugar and serve with maple or blueberry syrup.

Note:  If the creme fraiche starts to melt, the bread was a little too warm.  Creme fraiche can be found in the refrigerated dairy section of your grocery store.