French Toast Recipe

Make the custard

In a shallow wide bowl or rimmed plate, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until smooth and sugar is dissolved.

Soak the bread

Heat a large nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon unsalted butter. Dip each slice of bread into the custard, letting it soak 10–15 seconds per side (longer for very thick or stale bread), then lift and let excess drip back into bowl.

Cook the slices

Place soaked slices in the preheated skillet (do not overcrowd). Cook 3–4 minutes per side until deep golden brown and set, adding a little more butter between batches if needed. Maintain medium-low heat so the inside cooks through without burning the exterior.

Transfer cooked slices to a warm plate and tent loosely with foil while you prepare toppings so they stay warm.

While the French toast cooks, combine softened unsalted butter, honey, and a pinch of fine sea salt in a small bowl. Mash with a fork until smooth and homogenous. Keep at room temperature so it’s easily spreadable.

Cook and purée

In a small saucepan over medium heat, add blueberries and 1 teaspoon maple syrup (or sugar). Stir occasionally and cook 3–5 minutes until berries soften and release juice. Add lemon juice and, if mixture is too thick, 1 teaspoon water. Remove from heat and let cool slightly. For a smooth purée, transfer to a blender or use an immersion blender and purée until smooth; for a chunkier sauce, mash with a fork. If desired, strain through a fine mesh sieve for a silky finish.

Keep warm or cool to room temperature depending on preference; purée will thicken as it cools.

Place three slices of French toast on a plate. Spread a generous dab (about 2 teaspoons each) of honey butter across the top of each slice so it melts slightly from the heat.

Spoon or drizzle about 2 tablespoons of blueberry purée across the stack (reserve a little for extra). Top with approximately 2 tablespoons (per plate) of whipped cream, either dolloped or piped attractively.

Drizzle 1 tablespoon of pure maple syrup over the stack, allowing some to run down the sides. Dust lightly with powdered sugar if using. Serve immediately while warm.