French toast with vanilla bean cream, blueberry compote, and lemon zest

STEP 1: VANILLA BEAN CREAM

Add cream, scraped vanilla bean, and maple syrup to a mason jar to shake or whip in a stand mixer. Shake or whip until soft peaks form. Chill.

STEP 2: COMPOTE

Simmer 1 C blueberries with lemon juice, maple, and salt for 5–7 min until syrupy. Stir in remaining 1 C blueberries.

STEP 3: BATTER

Whisk eggs, milk, vanilla, maple, cinnamon, and salt in a large bowl.

STEP 4: TOAST

Dip each 1.5-inch slice of challah in batter and soak briefly. Cook in buttered cast iron over medium heat until golden. *Day-old bread works best.*

STEP 5: PLATE

Plate the French toast, top with vanilla bean cream, spoon over blueberry compote, dust with powdered sugar, and finish with fresh lemon zest.