French toast with vanilla bean cream, blueberry compote, and lemon zest

INGREDIENTS  (Serves 4)

FRENCH TOAST  
+ 1 loaf challah bread, sliced 1.5 inches thick
+ 4 eggs  
+ 3/4 C whole milk  
+ 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)  
+ 1 TBSP dark raw maple syrup  
+ 1/2 tsp cinnamon  
+ 1/4 tsp kosher salt  
+ Butter (for cooking)  

BLUEBERRY COMPOTE  
+ 2 C fresh blueberries, divided (about 1 pint)  
+ Juice from 1/2 lemon (zest the lemon before slicing and save)  
+ 1 TBSP dark raw maple syrup  
+ Pinch of kosher salt  

VANILLA BEAN CREAM  
+ 3/4 C heavy cream  
+ 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)  
+ 2 tsp dark raw maple syrup  

FINISH  
+ Zest from 1 lemon  
+ Powdered sugar (for dusting)  

DIRECTIONS  
+ STEP 1: VANILLA BEAN CREAM  
Add cream, scraped vanilla bean, and maple syrup to a mason jar to shake or whip in a stand mixer. Shake or whip until soft peaks form. Chill.  

+ STEP 2: COMPOTE  
Simmer 1 C blueberries with lemon juice, maple, and salt for 5–7 min until syrupy. Stir in remaining 1 C blueberries.  

+ STEP 3: BATTER  
Whisk eggs, milk, vanilla, maple, cinnamon, and salt in a large bowl.  

+ STEP 4: TOAST  
Dip each 1.5-inch slice of challah in batter and soak briefly. Cook in buttered cast iron over medium heat until golden. *Day-old bread works best.*  

+ STEP 5: PLATE  
Plate the French toast, top with vanilla bean cream, spoon over blueberry compote, dust with powdered sugar, and finish with fresh lemon zest.

#FrenchToast