French toast with macerated blueberries
Whisk one egg with a generous glug of milk (or almond/soy/coconut milk), dash of vanilla, pinch of sea salt, big sprinkle of cinnamon, and a scoop of sugar (optionally brown sugar). Dip day-old bread slices into batter, coating on each side. Cook on a skillet with a big ol' pat of butter until browned and cooked through.
For blueberry topping, mash blueberries with sugar, lemon juice, and lemon syrup (optional, but great from a cocktail shop)!