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French toast with blueberry compôte recipe

French toast with blueberry compôte.

Recipe from the farmer’s daughter

French toast


  • 6 slices of thick, white bread
  • ½ cup milk
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons white sugar
  • pinch of salt
  • sprinkle of cinnamon
  • 1 teaspoon vanilla extract


  1. The best french toast is made with dry bread, so the slices don’t get super soggy when dipped into the egg mixture and fall apart. Buy a fresh loaf, slice it, and then let it dry out the day before.
  2. Whisk together the milk and egg.
  3. Slowly add the flour.
  4. Add in the sugar, salt, cinnamon and vanilla extract.
  5. Dip bread slices into the egg mixture until saturated.
  6. Heat a frying pan to medium heat and cook bread on each side until golden brown.
  7. Serve warm with the blueberry compôte.

Blueberry compôte


  • 3 cups blueberries (fresh or frozen)
  • ¼ cup water
  • 1 tablespoon lemon juice


  1. Combine blueberries, water and lemon juice in a medium saucepan.
  2. Cook over medium heat for about 10 minutes.

Photo: Elena Demyanko