French Toast with Blueberry Compote & Vanilla Honey Whipped Cream

For the French Toast:

1. Combine eggs, whole milk, cinnamon, vanilla, salt, and sweetener. Mix well until the eggs are well incorporated.
2. If your bread isn’t stale, toast it for a tiny bit to dry it out, especially if using thin-sliced sandwich bread. Soak your bread in the egg mixture for a few minutes each side, or until well absorbed.
3. Heat a pan on medium heat, add butter and then cook each slice for a few minutes each side. If the bread is thick, you may need to lower the heat and cook it a little longer to allow the inside to cook so it’s not mushy. Enjoy!

For the Whipped Cream:

1. Add heavy whipping cream, honey (or maple syrup/sugar), pure vanilla paste or extract, and a pinch of salt to a jar. Shake for a few minutes until thickened. You could also use a milk frother for easy whipping. Tip: Make sure your cream is very cold, and you can also refrigerate your jar beforehand to make things whip up easier. Store in the fridge until ready to eat.

For the Blueberry Compote:

1. Add frozen blueberries, a squeeze of lemon juice, and optional lemon zest to a pan over medium heat, mixing every minute or two until the blueberries are cooked and saucy. If you’d like, smash some of the berries while mixing. Enjoy!