100g blueberries – fresh or frozen ones that have been thawed
Maple syrup (optional)
In a large mixing bowl lightly whisk together the eggs, milk, sugar and cinnamon, then set aside.
Heat a non-stick pan on a medium heat and toast the walnuts for a few minutes, then set these aside in a spare bowl.
Add a splash of rapeseed oil to the pan and increase the heat to high. Dip both sides of a slice of the bread into the egg mixture, letting it soak in well. Cook in the hot pan for 1–2 minutes on either side and repeat this for the four slices, keeping them warm when cooked in a medium heated oven.
Serve the French toast with the chopped walnuts, blueberries and a generous drizzle of maple syrup.