Combine all ingredients except the bread. Mix well until the eggs are well incorporated.

If your bread isn’t stale, I recommend toasting it for a tiny bit to dry it out, especially of using thin sliced sandwich bread. Soak your bread in the egg mixture for a few minutes each side, or until well absorbed.

Heat a pan on medium heat, add butter and then cook each slice for a few minutes each side. If it’s thick, you may need to lower the heat and cook it a little longer to allow the inside to cook so it’s not mushy. Enjoy!

Add everything to a jar and shake for a few minutes until thickened. You could also use a milk frother for easy whipping. Tip- make sure your cream is very cold and you can also refrigerate your jar beforehand to make things whip up easier. Store in the fridge until ready to eat.

Add everything to a pan over medium heat, mixing every minute or two until the blueberries are cooked and sauce. If you’d like, smash some of the berries while mixing. Enjoy!