A few drops Vanilla essence (or Butter Vanilla essence)
1 Large Egg
Directions
In a small saucepan, over low heat, add the blueberries, water and sugar. Simmer for about 12 minutes or until reduced and thickened to your liking.
In a small bowl stir together the cinnamon and sugar
In another bowl whisk together the egg, vanilla and water
Slice the pound cake into about ½ inch slices
Heat a non stick pan over medium heat. Add a couple Tbsp of butter
Coat a few slices at a time with the egg mixture then sprinkle each side with the cinnamon sugar mixture. Place into the pan and brown on each side. Continue with all the pound cake {adding butter as needed to the pan}
Top the french toast with the warm blueberry compote
