Instructions

1. For the blueberry compote, combine all compote ingredients into a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries have released their juices and are tender, about 5 minutes.
2. Mash with a fork, or if you prefer a smooth compote, blend with a stick blender or blitz in a food processor once slightly cooled. Set aside.
3. For the French toast, heat a large pan over medium heat with a drizzle of oil or small knob of butter. Tip: Using a small bit of oil with a small knob of butter will keep the butter from burning.
4. Cut the slices of sourdough into thick batons then whisk the eggs with a small pinch of salt in a large shallow dish. Arrange the sourdough batons in the bowl of beaten egg and leave to soak in the beaten egg for 20-30 seconds on each side.
5. Transfer dipped bread to the heated pan and cook each side until lightly golden, 1-2 minutes on each side. Tip: Depending on the size of your bowl & pan, you may need to dip and cook in two batches. If so, you can keep cooked French toast fingers warm in a low oven.
6. Lastly, mix together caster sugar and cinnamon in a bowl, toss French toast fingers in the sugar cinnamon mix to coat.
7. Enjoy French toast fingers while still hot with cooled blueberry compote for dipping. You can also serve with other fruit compotes or coulis, or even jams and marmalade or warmed chocolate spread.