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Ingredients
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Batter & Flavoring
Bread & Fruit
Cooking & Finish
Method
Batter & Flavoring
Make the custard batter
In a wide, shallow bowl or pie dish large enough to hold a slice of bread, whisk together 4 large eggs until smooth. Add 1 cup whole milk and 1/2 cup heavy cream and whisk to combine. Stir in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (if using). Whisk until sugar is dissolved and mixture is homogeneous.
Let the batter rest for 5 minutes at room temperature so the flavors meld and the lemon zest hydrates the custard slightly.
Bread & Fruit
Prepare bread and berries
Arrange 8 thick slices of bread on a tray or plate. If slices are very fresh and soft, toast lightly (about 30–60 seconds per side in a dry skillet or under a broiler) to firm them slightly so they soak evenly rather than falling apart. Pat fresh blueberries dry with a paper towel; set aside. If you prefer warmed blueberries, gently toss 1 cup blueberries with 1 tablespoon maple syrup and microwave 20–30 seconds or heat briefly in a small saucepan until just warm — optional.
Soak the bread
One at a time, lay a bread slice into the batter and press gently to help it absorb. Let each slice soak 15–25 seconds per side for 1-inch-thick slices (longer if bread is very dense; shorter if very fresh). Flip and soak the other side. You want the interior saturated but not falling apart. Transfer soaked slices to a rack or plate while you heat the pan. Repeat with remaining slices.
Cooking & Finish
Cook the French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; swirl until the butter foams and the mixture coats the pan. Place 2–3 soaked bread slices in the pan without overcrowding. Cook 3–4 minutes per side, until deep golden brown and crisp on edges; press gently with a spatula to ensure even contact. Add additional butter (about 1/2 tablespoon) to the pan as needed between batches. Keep finished slices warm on a baking sheet in a 200°F/95°C oven while you cook remaining slices.
Finish with blueberries and syrup
When all slices are cooked, warm 1/2 cup maple syrup gently in a small saucepan or microwave. Arrange French toast on plates, sprinkle or scatter the 1 cup fresh blueberries over the top (reserve a few for garnish if desired), and dust with 1/4 cup confectioners' sugar using a sieve or fine mesh. Drizzle warm maple syrup over each portion.
Serve immediately while hot. Optional: add a small pat of butter on top of each stack, extra lemon zest for brightness, or a spoonful of warmed blueberry compote alongside.