Fresh Blueberry French Toast Recipe

Cook compote

In a small saucepan over medium heat combine 2 cups fresh blueberries, 1/4 cup granulated sugar, 2 tablespoons water, 1 tablespoon fresh lemon juice and 1/2 teaspoon lemon zest. Stir to combine.

Bring mixture to a gentle simmer. Cook, stirring occasionally, until berries begin to burst and the mixture thickens slightly, about 6–8 minutes.

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1/2 teaspoon cold water to make a slurry and stir it into the simmering berries. Cook 1 more minute until thickened.

Remove from heat and let cool slightly. The compote will continue to thicken as it cools. Keep warm or reheat gently before serving.

Make whipped cream

Chill a medium mixing bowl and beaters (or bowl of a stand mixer) in the freezer for 10 minutes if possible. Pour 1 cup heavy whipping cream into the chilled bowl, add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes (do not overwhip). Transfer whipped cream to a small bowl and refrigerate until ready to serve.

Reserve 1/4 cup fresh blueberries for garnish and set aside. Keep additional compote warm and syrup on the table for serving.

Prepare custard

In a wide, shallow dish whisk together 4 large eggs, 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 sea salt until fully combined and slightly frothy.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (optional) to the pan to prevent burning; melt and coat the surface.

Working with one slice at a time, dip each thick sourdough slice into the custard, letting it soak 10–15 seconds per side (longer for very thick slices), but not so long that it falls apart. Let excess custard drip back into the dish.

Add remaining butter to the skillet as needed (about 1/2 tablespoon per 2 slices). Place soaked slices on the hot griddle and cook until golden brown and set, about 3–4 minutes per side. Adjust heat as needed so they brown without burning and cook through.

Transfer cooked French toast to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining slices.

To serve: place 2 slices of French toast on each plate. Spoon 3–4 tablespoons warm blueberry compote over the top, add a generous dollop (about 2–3 tablespoons) of house-made whipped cream, dust lightly with 1 teaspoon powdered sugar, sprinkle reserved fresh blueberries, and serve with Steen's pure cane syrup on the side.