Pietree Maple Oat Bread or Dunham Farm Gluten-Free Oat Bread
dairy or non-dairy milk
butter or safflower oil
Slice 8-12 slices of our maple oat or Dunham Farms gluten-free bread. Wash 1 pint of highbush blueberries.
Toss with 2 TB maple syrup and set aside.
In a small bowl, whisk together 4 eggs, 1 TB maple syrup, 1/3 cup dairy or non-dairy milk, and a pinch of ground nutmeg.
Preheat a nonstick or cast iron skillet over medium-high heat. Melt 1 TB butter or warm 1 TB safflower oil, tipping the skillet until the bottom is covered.
Dip the bread, covering both sides in the egg mixture.
Drop the battered bread onto the hot skillet and cook 2-3 minutes, or until golden brown on pan side. Turn over and cook an additional 2-3 minutes, until golden brown on both sides.
Cut slices diagonally and arrange the French Toast on separate plates or a single platter. Spoon the mapled blueberries over the French Toast. Enjoy!