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Cinnamon Almond French Toast

with Lemon-Blueberry Compote

Active Time: 25 minutes

Total Time: 25 minutes

Serves: 6 servings

INGREDIENTS

Cinnamon Almond French Toast

DIRECTIONS

  • In medium saucepan over medium heat, combine 1 tablespoon margarine and brown sugar; cook until melted, stirring constantly. Stir in blueberries, lemon juice and zest; continue cooking until blueberries start to reduce to a syrup (about 10 minutes), stirring occasionally. Remove from heat; keep warm.
  • In shallow dish, whisk together almondmilk and eggs. Heat a griddle or flat skillet over medium heat. Melt a small amount of margarine on griddle, just to cover.
  • Dip bread slices in egg mixture, soaking both sides. Place slices on griddle and cook until golden brown on both sides (about 1½-2 minutes per side). Remove from griddle; keep warm. Repeat with remaining bread. Serve hot with compote.