Blueberry French Toast Recipe

Whisk custard

In a wide, shallow bowl or pie dish, crack 4 large eggs and whisk lightly until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk vigorously until sugar dissolves and mixture is smooth and slightly frothy. Taste quickly and adjust sweetness or cinnamon if desired.

Set the custard aside on the counter while you prepare the bread; letting it rest 5 minutes allows bubbles to settle and spices to bloom.

Prepare bread

If your brioche or challah slices are fresh and very soft, dry them slightly in a single layer on a baking sheet in a 275°F (135°C) oven for 6–8 minutes, flipping once. This helps them hold custard without falling apart. Keep the slices warm or at room temperature.

Add blueberries

Gently fold 1 cup fresh blueberries and 1 teaspoon lemon zest (if using) into the custard bowl or reserve the blueberries to place between bread layers when assembling (see next step). Whole berries can be fragile; stirring them into the custard will color it slightly but distributes fruit through the toast.

Line up 8 slices of bread. For each slice, you can either: a) dip the bread into the custard so both sides soak for 10–15 seconds per side (press gently so custard soaks toward center), or b) assemble a blueberry-stuffed sandwich by placing 1–2 tablespoons of blueberries between two slices and pressing together, then dip both outer sides briefly into the custard. For thicker slices or day-old bread, allow 20–30 seconds total soaking, flipping once to saturate evenly.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. Heat until butter foams and just begins to brown lightly, and the pan is hot (a drop of water should sizzle). Lower heat to medium-low or adjust so the bread cooks to golden brown without burning—generally maintain an even, moderate sizzle.

Cook toast

Working in batches to avoid overcrowding, transfer soaked slices to the skillet. Cook 3–4 minutes on the first side until deep golden brown and set; gently press the center with a spatula to check for custard set. Carefully flip and cook 2–3 minutes more until the second side is golden and the interior is cooked through. If you assembled blueberry-stuffed sandwiches, use a spatula to support them when flipping. Add more butter/oil between batches as needed.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches so all plates are served hot.

Finish & serve

Arrange the French toast on plates. Dust lightly with 2 teaspoons powdered sugar, scatter any extra fresh blueberries on top, and serve with warm maple syrup (about 3/4 cup total for serving) on the side or drizzled over. Add salt to taste to the maple syrup if desired (a tiny pinch enhances flavor).

Leftovers: cool completely then refrigerate in an airtight container up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to restore crisp edges.