The Best Breakfast

Told ya I saw French Toast in my near future. The more I thought about it after mentioning it yesterday, the more I couldn't get it out of my mind. French Toast is my very favorite breakfast . . . heck, I'll gladly eat it for lunch or dinner, too. And in my book, it's best made with white bread.

Unfortunately, my husband is not the French Toast fanatic I am. However, I am smart enough to know that if I serve it with homemade blueberry syrup, I will hear nary one word of discord at our table. (If I put ANYTHING made with or resembling a blueberry in front of him, he's a happy camper.)

HOMEMADE BLUEBERRY SYRUP

2 cups frozen blueberries ~ 1-/4 cup water ~ 1/4 cup frozen lemonade concentrate, undiluted ~ 2 tablespoons sugar ~ 2 tablespoons water ~ 1 tablespoon cornstarch

In a small saucepan, combine blueberries, 1/4 cup water, lemonade concentrate (does not have to be thawed), and sugar. Bring to a boil, stirring now and then. Reduce heat and simmer for 3 minutes.

Dissolve cornstarch in 2 tablespoons water and stir into blueberry mixture. Return to boil for 1 minute or until mixture thickens, stirring constantly.

Serve warm or at room temp. Store syrup (should there be any left) in refrigerator in covered container. Makes about 1-1/2 cups.

This recipe is super-simple and, needless to say, is also great over waffles, pancakes, ice cream, pound cake, mashed potatoes . . . okay, I was just checking to see if you were paying attention by throwing in the mashed potatoes. If the syrup consistency is thicker than you like, go ahead and add some water. It won't hurt a thing . . . and the syrup will go a little farther!

Wouldn't this syrup make a nice gift in a fancy little jar if you had the urge to give some of it away? Now you'll have to excuse me while I go gobble up my French Toast.