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Tea Infused French Toast with Blueberry Sauce

When we saw this recipe and the mouth-watering image, we just had to share. Although the recipe suggests using Earl Grey, we think our Cinnamon Haze fruit-flavoured black tea would be really tasty, too! Thank you to Meg and her A Dash of Meg blog for opening our eyes to this breakfast treat.
Cinnamon Haze Tea - Teabags

Tea Used Cinnamon Haze Tea - Teabags

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Heat almond milk. When heated, steep your teabags in it. You cannot over steep the tea, so don’t worry about how long you steep in for, but steep it for at least 5 minutes (you can even steep over night).

Place the tea-flavoured almond milk in a shallow dish with edges and place eggs/egg whites in another shallow dish with edges. Place bread in almond milk and allow to soak. Flip once the one side is saturated.When both sides have been soaked in the almond milk, follow the same procedure in the eggs/egg whites.

Meanwhile, heat oil in a pan. When bread has been in almond milk and eggs, place in pan and cook. When the side against the pan is browned, flip and cook the other side until browned.

While French Toast is cooking, place blueberries in a microwave safe bowl along with 1 tbsp water. Heat in microwave for 30 seconds or until a sauce forms (blueberries boil).

When French Toast is fully cooked, transfer to plate and top with the homemade blueberry sauce.