Blueberry Syrup French Toast

Prep Time 15

Cook Time 20

Servings Servings

Calories 431kcal

8 oz Chicken sausage links
1/2 cup Blueberries
4 tbsp Maple syrup
1 Egg beaten
1/2 tsp Vanilla extract
1/4 cup Heavy cream
1/2 tsp Ground cardamom
1 tsp Orange zest
4 slices Sourdough bread cut 3/4 inch thick (or bread of your choice)
2 tbsp Butter to grease the pan
4 tsp Sliced almonds
1/2 tsp Powdered sugar
2 Oranges peeled and sctioned (Check the Fruit guide to substitute seasonal fruits)

For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
In a medium saucepan, combine the blueberries and syrup over medium heat; bring to a simmer. Cook until the berries have softened. Using a whisk smash the berries. Remove from the heat.
Preheat a nonstick pan or griddle on medium heat.
Whisk the egg, vanilla, cream, cardamom, and orange zest in a shallow bowl. Add a pinch of salt. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not soggy. Lightly grease the pan with butter as needed. Cook bread slices until golden browned on both sides.
Serve the french toast by spooning the berry syrup and sliced almonds over top. Garnish with sifted powdered sugar. Serve with orange and chicken sausage on the side.