Balsamic Blueberry + Pecan + Tahini French Toast Recipe

I have the opposite of a sweet tooth, particularly when it comes to breakfast. If left up to me, last night's leftovers or a salty, savory snack would occupy each morning's meal position. However, a few weeks ago, I woke with an undeniable craving for french toast. My typical lack of interest in sweet morning foods was consequentially reflected in my lack of sweet morning food ingredients, thus leaving me in a "Chopped-esque" challenge in order to satiate my craving. Staring into the fridge and the pantry, I grabbed an aging plastic container of blueberries, pecans, shredded coconut and cinnamon - fairly obvious contributors to my endeavor - and without much thought or intention, tahini. Tahini has nudged its way into my top-pantry-items-to-always-have-on-hand list (I'll publish that list soon!) so reaching for it during my pantry browse was almost involuntary. To my pleasure, the tahini turned out to be the perfect counterbalance to the pleasantly sour sweetness of the balsamic blueberries and brown sugar, creating an adult-ish PB&J combination I am a newfound fan of, and hope you will be too.

Balsamic Blueberry + Pecan + Tahini French Toast

Serves 4

Directions

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heat flat griddle or frying pan over medium heat
heat small pot over medium-low heat; add blueberries + brown sugar + balsamic; cook until reduced, about 8-10 min.
whisk eggs + milk + cinnamon + vanilla together; dip + coat bread slices and add to heated pan; cook until golden brown on both sides
layer bread on plate; top with blueberries + pecans + coconut and drizzle with tahini