French Toast with Blackberry Sauce and Whipped Cream

French toast is a pretty standard breakfast staple, which is why I like to find ways to jazz it up a bit.  One of my favorites is to dust it with powdered sugar, then top it with homemade blackberry sauce and whipped cream.  You can use my French toast recipe, or use your favorite.

French Toast


Ingredients:

6 eggs
1 c. milk
1 tsp. nutmeg
1 tsp. cinnamon
1/4 c. sugar
2 tsp. vanilla extract
8 slices Texas toast
Brown sugar


Directions:

Beat eggs in a medium-size bowl.  Add milk, nutmeg, cinnamon, sugar, and vanilla; beat until thoroughly combined, at least 30 seconds.  Pour mixture into a baking pan with raised sides (I use a 9 x 13" cake pan).

Spray a skillet with non-stick cooking spray and to medium.  Soak both sides of a slice of Texas toast in the egg mixture.  Sprinkle one side of Texas toast with brown sugar (1/2 - 1 tsp. should be sufficient; I just eyeball it); place toast sugar-side down in skillet.  Sprinkle other side of toast with brown sugar.  Repeat these steps with other seven slices of toast.

Cook until bottom side of toast is golden brown; flip.  Cook an additional few minutes on other side.




Blackberry Sauce


Ingredients:

2 c. fresh blackberries, washed
1/4 c. water
1/4 c. sugar

Directions:

Blend 10 blackberries with water in blender.  Stir in sugar.  Heat on medium heat, stirring constantly.  As sauce begins to thicken, stir in remaining blackberries.  Cook, still stirring, until sauce is warm and berries have softened.




Whipped Cream


If you don't have powdered sugar on hand, make your own by putting regular sugar in the blender.  I use my Magic Bullet blender for this, because the blades are low enough to get all the sugar.


Ingredients:

1 c. heavy whipping cream
1/2 c. powdered sugar
1 Tbsp. vanilla extract

Directions:

Mix ingredients; beat at medium-high speed of an electric mixer until light and fluffy.