The Canterbury Toast Literary Cooking Adventure

On this very impromptu Literary Cooking Adventure, I had a sudden craving for French Toast that really couldn’t be denied. Breakfast is one of the few meals that I get to enjoy as I’m usually going to work or am hip-deep in a project and am entirely engrossed for the remainder of the morning. I decided in lieu of several things to celebrate this month (namely my fourth book being put in print!), that a wonderful stack of French Toast would be just the right thing. Even better? I matched them up with some chocolate chips and blueberries for a very berry Mainer breakfast extravaganza!

As tribute, I decided to dedicate this Cooking Adventure to the supremely skilled author, Oscar Wilde, and one of his well-known short stories, The Canterbury Ghost.

Below are the simple directions for making a stack of your very own delicious Chocolate Blueberry French Toast!


2/3 cup milk

2 tbsp butter

A dash of powdered sugar

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

Bread (French or Italian bread is the best; I had neither. I used wheat bread and it was pretty fantastic)

Blueberries (can be fresh or frozen)

Chocolate Chips


Add butter to a cast iron skillet. Heat skillet on medium/low heat.

In a mixing bowl, add eggs, milk, vanilla, and spices and whisk them together.

Soak bread in mixture, making sure to coat both sides.

Place bread in the pan. (I added my frozen blueberries here to thaw them and heat them up.) Wait about five minutes for the first pieces to cook on one side before flipping them to finish them off.

Sandwich the blueberries and chocolate chips between slices as you cook and stack. The heat melts the chocolate chips and warms the blueberries (if they haven’t already been cooked).

Add a dash of powdered sugar to the top.

Viola! The most amazing French toast adventure is waiting for you to wolf it down! Don’t wait! DO IT NOW!

Stay tuned for the next Cooking Adventure!



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