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If French toast is your family's jam on the weekend, this French toast recipe has soaked up loads of blueberry flavor in every bite.
Easy Blueberry French Toast
Berries are a must in my family breakfasts, so with this quick recipe, you'll enjoy the blueberry flavors within the toast itself as well as the simple sauce for topping.
Since you can't add whole fruit inside the French toast as you do when making blueberry pancakes, I prepare an easy blueberry sauce that I use when soaking up the bread slices in the egg liquid, and the rest for serving.
What You Need
Eggs, milk, and vanilla are the base of French toast. I recommend using a thick bread like Texas toast, Italian bread, country loaf, or sliced sourdough. And the heart of this recipe: an easy homemade blueberry sauce made with blueberries, sugar or honey, and cornstarch. So simple and so good!
How to Make Blueberry French Toast
The main difference between making classic French toast and the blueberry version is that you'll need to make the blueberry sauce first. Here are the easy steps:
- Make the blueberry sauce
Simmer water, sugar or honey, and blueberries for about 10 minutes. In the meantime, combine water and cornstarch to make a slurry. Add it to the mixture and let it sit for 5 minutes to thicken. - Make the soaking mixture
Combine eggs and milk, and then pour part of the blueberry sauce. You’ll use the rest as a topping. - Cook the French toast
Dip the bread slices into the blueberry egg mixture, then immediately cook them for 2 minutes per side.
How to Keep it from Getting Soggy
The key to keeping French toast from getting soggy is to not let it sit in the liquid mixture for too long; this is why with this blueberry French toast, you're dipping the bread just enough on each side to absorb some of the liquid mixture right before cooking but not so long that it will absorb a lot.
Blueberry French Toast with Blueberry Sauce
Ingredients
Blueberry Sauce
- 2 cups blueberries, fresh or frozen
- ⅓ cup sugar or honey
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch, or tapioca starch
French Toast Batter
- 4 large eggs
- 1 ¼ cup whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- pinch salt
- 1 teaspoon cinnamon, optional
- 12 slices Texas Toast
Instructions
Blueberry Sauce:
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
- Add the slurry and mix to combine. Turn off the heat and let it sit for 5 minutes to thicken.
- Store in an airtight container or jar in the refrigerator for one to two weeks. Take it out a few minutes before serving at room temperature or warm in the microwave.
Make the soaking mixture:
- In a large, wide bottom bowl, beat eggs, milk, sugar, vanilla, salt, and cinnamon with wire whisk until smooth. Pour in ⅓ cup of the blueberry sauce and whisk until combined. Reserve the rest of the sauce for topping.
Cook the French Toast:
- Heat a large non-stick pan over medium heat. Once hot, melt some butter.
- Dip the bread slices into the blueberry egg mixture, just enough to soak up some of the mixture on each side but don't soak it for too long.
- Immediately, place several bread slices on the greased hot pan and cook for 2 minutes on the first side, and once golden, flip and cook for an additional 2 minutes on the other side. Repeat this process with the remaining bread slices and blueberry soaking mixture.
Serve:
- Serve the cooked French toast slices with a little butter and drizzle blueberry syrup on top.
Carla says
This is so tasty!!!
Jenna says
These were incredible! Tasted the blueberry flavor & saved the leftover syrup for pancakes.