There’s nothing like breakfast for dinner after a long day! It’s quick, easy, and generally pleases everyone in our house. Tonight I decided to do a little something special and make blueberry butter and blueberry syrup to top our french toast – yum.
Blueberry butter is amazingly simple. Mix 2T Thrive Butter Powder with some powder from the bottom of your can of Thrive Freeze Dried Blueberries. No powder? Just crush a few in a zip top bag by smashing them with a mallet or rolling over them with a rolling pin. Add a little bit of honey and 1T water. Stir, adding more water if necessary until you reach a consistency you like. Chill it in the fridge until your french toast is done.
Yes, it really is that purple!
To make your own blueberry syrup, combine 1/2c Thrive Freeze Dried Blueberries with 1c maple syrup and simmer gently in a saucepan. The berries will rehydrate and soften nicely while you make your french toast. If your family isn’t a blueberry fan, feel free to use any of the Thrive berries.
While the syrup warms on the stove, make your french toast:
Mix all ingredients well. If you have a martini shaker, it will make this process much easier. I like to use the Ziploc containers that have a screw on lid. Once your dip is mixed thoroughly, pour it into a shallow dish. Heat a griddle or skillet to medium high heat and grease well. Dip the bread of your choice into the egg mixture, coating each side well, and cook for 4 minutes on each side or until golden brown. Serve topped with blueberry syrup and blueberry butter!