Artisian Bread to French Toast with Blueberry Syrup.

For this recipe I used PCC's Volkorn Bread. It's a lovely braided loaf, very hearty and filled with seeds and other goodies. It made great croutons, good crumbs for meatloaf and think it would make awesome grilled sandwiches. I'll test that out next time we get a loaf...

French Toast Recipe from America's Test Kitchen Family Cookbook

8 slices bread (I actually used almost the whole loaf, sliced 1/2 inch or so...)

whisk together
2 Tablespoons melted butter
1 cup milk
1 large egg
2 Tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon

slowly whisk in
1/2 cup flour

Melt about 1 Tablespoon of butter in a skillet,

cook in melted butter over medium heat until golden brown.

(Well... mine turned out too dark, but nobody complained!)

Cheater's Blueberry Syrup

Heat 1/2 cup maple syrup to a boil, add handful of frozen berries.

Boil for a minute, or until berries start to soften and burst. Blend. Or leave it with whole berries.

Drench your amazing french toast with more butter and blueberry syrup.

Or just syrup.

Either way - Yum.