French Toast with Blueberries and Cardamom

Serves 4 Prep Time 5 minutes   Cook Time 8 minutes  
by Tenina Holder

OK, so French toast was first discovered by me at the tender age of 12 when I was on a girls camp of some sort. French toast with mounds of melting butter and a snow storm of icing sugar was the go every morning. I thought I had died and gone to heaven. French toast was a way of salvaging stale bread by soaking it in the milky egg mixture, then frying it, way back in the 15th century not by the French but by the English. The French will eat Pain Perdu, which means lost bread, but I'll leave you to figure that one out. I have no idea!

Needless to say this is slightly more elegant than the girls camp French Toast and if you are using brioche, la France!

BENEFITS of Cardamom oil; It is known for it's antibacterial properties and has been known to boost metabolism, improve digestion, and act as a decongestant.

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Cut your brioche into 6cm thick slices.


Whisk the eggs, cream, vanilla and sugar in a large flat bowl.


Heat the butter in a flat frypan over a medium high heat.


Dip the bread in the egg mixture, making sure you are coating all sides well.


Fry in the heated pan, adding butter as needed, until golden on the outside and the egg is all completely cooked.


Serve immediately with loads of blueberries and cardamom maple syrup.


To make the syrup, just stir the cardamom oil through the syrup, being cautious not to overdo it as the taste can be quite overwhelming. Syrup will intensify in flavour as it is kept longer, so always err on the side of not enough cardamom oil.

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