Pan-Fried Blueberry and Coconut Bread with Blueberry Sauce Recipe

Pan-Fried Blueberry and Coconut Bread with Blueberry Sauce

This to-die-for 20-minute dessert doubles as a delicious brunch or brekkie. Life's too short, right?! - by Mel Burge

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You can mix this delicious dessert or brekkie up with banana bread if you like! Either way, it's a 10 out of 10 dish!

Ingredients

50g unsalted butter, at room temperature

500g packet blueberry and coconut bread slices

Vanilla ice-cream, to serve

BLUEBERRY SAUCE

300g frozen blueberries (3 cups)

1/3 cup caster sugar

3 teaspoons cornflour

1 tablespoon lemon juice

Method

To make blueberry sauce, combine blueberries, sugar and ¼ cup water in a medium saucepan over a medium heat. Stir until sugar is dissolved. Stir in cornflour blended with ¼ cup water.
Bring to boil. Gently boil for about 3 to 4 minutes, or until slightly thickened. Remove from heat. Stir in juice. Transfer to a heatproof jug.
Spread butter over both sides of bread.
Heat a large, non-stick frying pan over a medium heat. Add bread in two batches. Cook for about 1 to 2 minutes on each side, or until light golden brown. Remove.
Serve warm bread with warm blueberry sauce and ice-cream.

TIP! Try replacing blueberry and coconut bread with banana bread slices. Sauce can be made up to four days ahead. Keep, covered, in the fridge. It’s delicious served warm over toasted waffles or vanilla ice-cream.

Mel Burge

Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.