Balsamic Blueberry Sauce

by | Feb 20, 2018 | BREAKFAST AND BRUNCH, CONDIMENTS AND SAUCES | 0 comments


Balsamic Blueberry Sauce
Print Recipe
    Servings Prep Time
    1 3/4 cups 10 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    1 3/4 cups 10 minutes
    Cook Time
    12 minutes
    Balsamic Blueberry Sauce
    Print Recipe
      Servings Prep Time
      1 3/4 cups 10 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      1 3/4 cups 10 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast or pancakes.
      Recipe Notes

      Makes approximately 1 3/4 cups of sauce. Can be made ahead and gently rewarmed before serving.

      Blueberry French Toast Bake

      by | Jan 29, 2018 | BREAKFAST AND BRUNCH, EGGS | 0 comments

      Blueberry French Toast Bake
      Print Recipe
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Blueberry French Toast Bake
        Print Recipe
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Ingredients
          Blueberry French Toast Bake
          Balsamic Blueberry Sauce
          Servings: people
          Instructions
          Blueberry French Toast Bake
          1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
          2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
          3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
          Balsamic Blueberry Sauce
          1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
          Recipe Notes

          Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.