french toast with blueberry yogurt compote

I've been so busy with work this week that I've had a hard time trying to update. I haven't been able to cook much lately because of this but I did manage to this French Toast with Blueberry Yogurt Compote earlier this week.

A compote is usually a warm sauce made with fruit and sugar. The yogurt lightens the color of what would be a dark blue sauce and makes it a vibrant purple color. And blueberries this time of year are perfect for use in recipes. Sweet and creamy, this sauce goes so well with so many things, especially french toast!

French Toast w/ Blueberry Yogurt Compote
Original, Serves 4

Ingredients:
- 8 slices of wheat bread or brioche (at least 1 day old)
- 3 to 4 large eggs, beaten (depends on the size of your bread but normally I go 1 egg for every 2 slices of bread)
- 0.5 teaspoon vanilla extract
- 1.5 tablespoon sugar (for batter)
- 0.25 cup milk
- 1 cup fresh blueberries
- 2 tablespoons sugar (for compote)
- 2 to 4 tablespoons plain yogurt

1) Beat the eggs and combine with the vanilla extract, sugar and milk. Lightly salt the batter and set aside.
2) In a sauce pan, add the blueberries and the sugar. Cook under low - medium heat for about 10 minutes or until the blueberries break and combines with the sugar to make the sauce. Add yogurt at the end to thicken and lighten the sauce to a creamy, purple color.
3) Under medium heat, add butter (a little won't hurt) to a frying pan. Meanwhile, dip both sides of the bread slices into the batter and fry for about 1 - 2 minutes on each side or until golden once the butter has melted.
4) Plate french toasts onto a plate, sift powder sugar over the french toast and serve with the blueberry compote.