French Toast with Anicet Honey Yogurt and Dried Blueberries

10 min

45 min

4 Servings

FRENCH TOAST

• 200 ml milk
• 200 ml cream
• 2 eggs
• 2 T. maple syrup
• 6 Shredded Wheat biscuits (23 grams each)
• ¼ cup dried blueberries
• ¼ cup chocolate drops

ANICET HONEY YOGURT

• ½ cup 0% Greek yogurt
• 1 T. Anicet honey (any flavour)

SERVE WITH

• Fresh blueberries
• Honey

FRENCH TOAST

1. Preheat the oven to 350º F
2. In a bowl, whisk the eggs and the maple syrup.
3. Add the milk and cream, and blend.
4. Line a 9″ x 5″ loaf pan with parchment paper.
5. Soak each of the six biscuits in the liquid mixture, one at a time, and use them to create two layers in the pan.
6. Put the dried blueberries in the centre and the chocolate on top.
7. Pour the remaining liquid into the pan and let it soak for five minutes, pressing down gently to bring the liquid to the surface.
8. Oven bake for 45 minutes to one hour, until a toothpick inserted into the cake comes out dry.
9. Let cool. Remove from the pan and cut two slices for each person.
10. Just before serving, toast the slices in a lightly buttered skillet until warm and golden brown.

ANICET HONEY YOGURT
Combine all the ingredients in a bowl and mix well.

SERVING
Just before serving, garnish the slices of French toast with the yogurt mixture.