Mindy Kaling’s Fave French Toast
August 9, 2023
Mindy Kaling’s Fave French Toast
This French toast is all about the fresh vanilla bean-infused batter and bountiful toppings of coconut whipped cream, blueberry lavender compote, powdered monk fruit sweetener & toasted pistachios. *chef's kiss*
Ingredients
For the French Toast:
- 6 Eggs
- 1 cup Unsweetened Almond Milk
- 1 tsp Cinnamon
- 1 Vanilla Bean scraped out
- 5 tbsp Cultured Oat Milk Butter
- 8 1" Slices of Challah
For the Blueberry Lavender Compote:
- 1 heaping cup (125 grams) Blueberries fresh or frozen
- 1 tbsp Arrowroot Powder
- ½ cup Water
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 1.4 tsp Culinary-Grade Lavender Flowers finely chopped (fresh or dried)
- small pinch Sea Salt
For Topping:
- Coconut Whipped Cream* for serving
- Chopped Toasted Pistachios for serving
- Powdered Monk Fruit Sweetener. for serving
- Edible Marigolds for garnish
Instructions
For the French Toast:
- In a medium shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla, and nutmeg until blended.
- Working with one challah slice at a time, soak bread in egg mixture, turning several times.
- Meanwhile, melt the butter in a large, heavy skillet over medium-low until bubbling. Add two of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with remaining egg-soaked challah.
- Serve hot with dark maple syrup, coconut whipped cream, chopped toasted pistachios & powdered monk fruit sweetener. Top with edible marigolds.
For the Blueberry Lavender Compote:
- To a small pan add the arrowroot powder. Very slowly stir in the water, whisking out any lumps as you go.
- Add the blueberries to the pan along with all of the other ingredients.
- Place over a medium heat and bring to a gentle simmer, stirring frequently, until it starts to get nice and thick.
- Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take 10 to 15 minutes.
- Add a tablespoon or two of water to thin if it gets too thick.
- Store the sauce in a sealed container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Video
Notes
*mascarpone whipped cream works well, if not dairy free.
