What makes this the perfect brunch dish is the individual servings resembling a mini cake, drizzled with blueberry coulis and topped with creme fraiche, fruit and maple syrup. It’s browned and crispy on the outside and creamy on the inside, and has a rich, vanilla custard flavour without being eggy and is a wonderful choice for those who absolutely love brunch and those who not so much love brunch.
No. 1 | In a saucepan, combine 4 cups of blueberries, 2 tbsp maple syrup, 1 tsp vanilla, chopped mint, lemon zest, and pinch of salt. Cook on medium high heat, stirring frequently until fruit begins to break down and releases its juices. Reduce heat to medium low and allow sauce to thicken, about 15 minutes. Remove from heat and transfer to a bowl to cool.
No. 2 | Meanwhile, grease 4 mini springform pans with butter. Cut the crusts off the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.
No. 3 | Spoon ¼ cup of fresh berries + 1 tbsp sauce on top of bread spreading out evenly. Add another layer of bread over the fruit. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.
No. 4 | In a bowl whisk together the eggs, cream, 2 tbsp maple syrup, 1 tsp vanilla, cinnamon, ¼ tsp of salt. Slowly pour the eggs into each pan covering the bread. Once it gets to the top, stop pouring and allow to subside. Pour remaining eggs on top then set toasts aside to fully absorb the eggs, about 30 minutes.
No. 5 | Preheat oven to 350° F.
No. 6 | Once the oven is preheated, pour 1 tbsp of melted butter on each cake and place directly on the oven rack. Bake for 30 minutes. Test doneness by inserting a knife in the centre of the cake. If it comes out clean, it’s baked. Cool for 10-15 minutes.
No. 6 | Serve with a dollop of whipped cream, whipped cream or yogurt, and add nuts, and the remaining fruit sauce.
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