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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*
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 8 Servings

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.