This morning I created my overnight blueberry French toast recipe with some minor adjustments. I used strawberries instead of blueberries. Despite my mother’s fascination with the little blue balls of fruit, my interests lie in branching out, trying new things, and experiencing a measure of variety.
The result turned out pretty well, although my mother still raves about the blueberry. I found that I needed to make some small adjustments to the recipe; it wasn’t a simple swap one fruit for another. I did cut the strawberries into small pieces so make them about the same size as the blueberries, but the major deviation from the recipe was the addition of another tablespoon of cornstarch. As it turned out, simply swapping out the blueberries for the strawberries produced a sauce that was far more runny than I recall it being with the blueberries. But the extra tablespoon made the sauce just fine. I wish only that I had a little more of it to put on top, but it was what it was.
And as it was, it was pretty good. I’m not telling Mother that I agree with her in preferring the blueberry in this contest, but I’m also not putting down using strawberry in this recipe. Next on my list is to try the recipe with peaches. And given my mother’s fascination with this dish, she wants me to test those waters soon!
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