French Toast with Blueberry Compote

What better way to start the day with some fresh French Toast drizzled with a Blueberry Compote?

What you will need:
2 large eggs
1 c milk, half and half, coconut milk, or almond milk
pinch salt
1 tbsp coconut sugar, honey or maple syrup
1 tsp vanilla extract
¼ c Perky Original or Pro Powder
8 slices sandwich bread (we like gluten free)
Coconut butter, real butter or ghee
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How to do it:
1. Whisk together eggs, milk, salt, sugar, vanilla, and Perky Powder in a flat-bottomed pie plate or baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.
2. Melt butter in a large skillet or on a griddle. Place bread slices in skillet or on griddle and cook on medium heat until golden brown on each side, about 2-3 minutes.
3. Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
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Blueberry Compote
What you need:
1 pint fresh blueberry
Zest of ½ lemon
1 tbsp lemon juice
2-3 tbsp coconut sugar or 2 tbl Maple syrup
A pinch of kosher salt
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How to do it:
1. Wash and dry the blueberries.
2. Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

To get thick compote
1. Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.
2. Add blueberries back into the pot and stir to combined.
3. Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.

To get pourable compote
1. Continue cooking without removing the blueberries for the next 2 - 3 minutes, reduce the heat slightly so the mixture doesn’t boil over.
2. Remove from heat and transfer to a jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.