|1.||In a medium-sized pot over medium-high heat, combine blueberries and sugar; occasionally stirring until boiling and some blueberries have released their juices. In a small bowl, combine cornstarch and water, stirring until dissolved. Pour cornstarch mixture into blueberries while stirring and continue cooking for one minute. Remove from heat. This can be served warm or made ahead of time and brought to room temperature to serve.|
|1.||Preheat the oven to 375˚F (190˚C). In an 8”x 8” container, combine eggs, milk, and cinnamon and whisk. Dip 12 slices of Challah (in a few batches) in egg/milk mixture until well-soaked. Wait about 1 minute and flip to coat.|
|2.||Heat a large non-stick pan with a few tablespoons of butter over medium-high heat. When butter is melted, and beginning to brown, cook the soaked pieces of Challah, a few at a time. Wipe out the pan between batches. French toast can be kept warm in a 275 °F oven while cooking the next batch.|
|3.||Serve Challah French Toast with butter, maple syrup, and blueberry compote.|
Recipe created by Beth Jacob, courtesy of Bernstein’s Deli and Restaurant.