
- 4 large eggs
- 1 1/2 cups 2% reduced-fat milk
- 2 1/2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices whole wheat bread
- 1 teaspoon butter or canola oil
- Warm Wild Blueberry Sauce
- Blueberries (optional)
- Preheat oven to lowest setting (about 200°). Place a large, shallow baking dish in oven to warm.
- Combine the eggs, milk, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl, stirring with a whisk until the mixture is well blended. Place 2 slices whole wheat bread in batter, and soak for 2 minutes.
- Heat a large nonstick or cast-iron skillet over medium heat. Melt butter or heat oil in skillet, swirling pan to spread it around.
- Lift bread slices out of batter, letting them drain slightly, and place bread in skillet.
- Cook until golden, flipping once (about 2-3 minutes on each side). Transfer toast to the warm baking dish in the oven. Repeat the procedure with remaining bread slices.
- Serve hot with warm blueberry sauce spooned on top. Garnish with additional blueberries, if desired.