Wild Blueberry Granola French Toast Recipe Video

Chef Jonathan Cartwright, of the White Barn Inn, makes Maine Wild Blueberry Granola French Toast. This is a special edition broadcast from the Arts in the Inns festival in Kennebunkport, Maine.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings2Cuisine
CourseTaste
Main Ingredient, Interest Group

Ingredients

 Wild blueberries1 Cup (16 tbs)
 Maple syrup1 Tablespoon
 Egg white1
 Butter1 Tablespoon
 Blueberry granola1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 546 Calories from Fat 183

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 16.1 mg

Sodium 121.5 mg5.1%

Total Carbohydrates 88 g29.3%

Dietary Fiber 10.2 g41%

Sugars 50 g

Protein 15 g29.8%

Vitamin A 4.5% Vitamin C 12%

Calcium 1.7% Iron 22.9%

*Based on a 2000 Calorie diet

Directions

Blueberry crockpot:
In the pan cook the blueberries with maple syrup.

French Toast:
Whipe egg white and butter to prepare the batter. Dip the bread slices into it and then cover the sides with blueberry granola. Fry this in butter. Cut them diagonally in half to serve. Put the blueberry preparation on the side. Sprinkle powdered sugar on top.


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Editors Review

Take a look at this excellent video that shares an awesome and healthy breakfast recipe. The chef here prepares unique fluffy French toasts crusted with granola and topped with a blueberries cooked in maple syrup. Impress your family with this elegant breakfast on a holiday and enjoy!
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