French toast with Rosemary Blueberry sauce

Bilberry is THE best berry which grows in Finland, to my mind. It is a real superfood. This time I used it as a sauce for my brunch dessert, French toast. I added some rosemary to the sauce, to give the nice earthiness flavor and some lemon zest to give a twist. The combination really worked.

As I mentioned that bilberry is superfood, I think that also French toast is superfood :D Maybe not in a similar way, but it is super good to my soul... And when I make it using Finnish pulla, it is even better.

Many of the french toast recipes contain cinnamon and sugar, but with pulla, sugar does not need to be added since the pulla is already sweet pastry. And instead of cinnamon, I prefer cardamom which, as well, is ingredient of the pulla.

French toast
For 2 person
4 slice of day old Finnish pulla or french bread (about 2-3 cm thick slices)
1 large egg
2 dl milk
butter for cooking

Beat and milk together in a bowl. Place the bread in the bowl and let the bread soak up the egg on one side for about 1 minute, then turn and let soak on other side. Let any excess egg mixture drip off into bowl. Heat frying pan or griddle.

Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. Flip and cook other side until golden and crispy.

Rosemary Blueberry sauce
100 g bilberries (or blueberries)
50 g sugar
1 sprig of rosemary
1/4 lemon zest
1 tbsp lemon juice

Combine blueberries, rosemary, sugar and water in a saucepan, bring it to boil. Cook approx. 10 minutes, until sauce has thickened some amount. Cool. Season with lemon juice and zest of lemon.