Recipes
Blueberry Cornbread French Toast
- Banana Bread
Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams of Virtue restaurant in Chicago. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. The cornbread and blueberry sauce can be made one day in advance; use frozen blueberries if fresh ones aren't available. The Chantilly cream on the side adds creamy goodness to this brunch dish, which is rich without being overly sweet or heavy.
Ingredients
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Cooking spray
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¾ cup (about 4 1/4 ounces) fine yellow cornmeal
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¾ cup (about 3 1/4 ounces) all-purpose flour
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¼ cup granulated sugar
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 large eggs
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1 cup whole buttermilk
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5 tablespoons (2 1/2 ounces) unsalted butter, melted
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2 cups fresh blueberries (about 12 ounces)
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⅓ cup water
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1 cup cold heavy whipping cream
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3 teaspoons vanilla extract, divided
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4 large eggs, at room temperature
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1 ¼ cups whole milk
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2 tablespoons granulated sugar
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1 teaspoon ground cinnamon
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⅛ teaspoon kosher salt
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Room-temperature unsalted butter
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Pure maple syrup, at room temperature
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