Mozzarella French Toast with Blueberry Balsamic Jam
- 35 minutes
- 2
- Easy
Ingredients
The Blueberry Balsamic Jam:
- 2 cups Fresh or frozen blueberries
- 1/8 cup Brown sugar
- 1/8 cup Honey
- 1/4 cup Balsamic vinegar
- 1.5 tbsp (approx. 1/2 lemon) Lemon juice
The French Toast:
- 4 Slices of White or Brown bread (sourdough also works well)
- 8 Ladismith Natural Mozzarella Slices (or thick slices from the block)
- Fresh basil leaves (optional)
- 2 Large eggs + 2 tbsp Milk (for the dipping wash)
- Ladismith Spreado or Salted Butter for frying
To Serve (Optional):
A dollop of whipped cream or vanilla ice cream
Method
-
- In a small saucepan over medium heat, combine the blueberries, brown sugar, honey, balsamic vinegar, and the lemon juice. Simmer for 15–20 minutes, mashing some of the berries slightly with a fork as they soften. Once the mixture has thickened into a glossy, dark syrup, remove from heat and set aside to cool in a jar. (can be stored in the fridge for up to a week)
- Lay out your bread slices. Place 2 slices of Mozzarella on each of the bottom pieces of bread. Add a few fresh basil leaves or a small dollop of your blueberry jam right in the centre, then top with another 2 slices of Mozzarella. Close the sandwiches with the remaining bread slices.
- In a shallow bowl, whisk the eggs and milk until well combined.
- Heat a generous knob of Spreado or butter in a non-stick pan over medium heat. Carefully dip each sandwich into the egg mixture, coating both sides and the crusts well.
- Fry for 3–4 minutes per side, you want the bread to be a deep golden-brown and the Mozzarella to be completely melted and stretchy.
- Slice the warm French toast as desired and serve warm with a generous spoonful of the remaining blueberry balsamic jam on top. For the ultimate treat, add a dollop of whipped cream or a scoop of ice cream while the toast is still hot. Enjoy!