French Toast with Blueberries Brioche
There’s a special kind of magic reserved for weekend mornings, a slow-paced rhythm that calls for something a little more indulgent than the usual weekday toast and cereal. For us, that often means making a batch of this glorious French Toast with Blueberries. It’s the scent of cinnamon and butter sizzling in the pan, the sight of thick, golden brioche, and the sweet burst of warm blueberries that transforms a simple breakfast into a memorable meal. My kids absolutely devour this every time I make it, their faces lighting up when they see me pulling the brioche loaf out of the bread bin.
What makes this particular recipe so special is the combination of textures and flavours. We use thick slices of buttery brioche, which creates a wonderfully soft, custardy interior while the outside crisps up to a perfect golden-brown. The simple blueberry compote, which comes together in minutes, adds a beautiful, tangy sweetness that cuts through the richness of the egg-and-cream-soaked bread. It’s a dish that works beautifully for a lazy Sunday brunch, a special occasion breakfast, or even as a decadent dessert after a lighter meal. It’s the kind of food that feels like a warm hug on a plate.
Recipe Overview
This is my definitive recipe for a truly luxurious French toast. We’re aiming for slices that are rich and pudding-like on the inside with a perfectly caramelised, buttery crust. The warm blueberry sauce is the ideal companion, adding a fresh, fruity element. I’ve tested this with various breads over the years, and while challah is a close second, nothing quite beats the rich, buttery nature of a good brioche loaf for this dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This French Toast With Blueberries
- Sublime Texture and Flavour: The rich brioche soaks up the vanilla-flecked custard without becoming soggy, creating an incredibly tender, almost cake-like interior. The blueberries, simmered with a touch of lemon, provide a sharp, sweet counterpoint that keeps the dish from feeling too heavy.
- Ready in About 30 Minutes: From slicing the bread to sitting down at the table, this entire meal comes together in roughly half an hour, making it an achievable treat even on a busy weekend.
- A Truly Flexible Recipe: You can easily adapt this to your liking. Swap the blueberries for raspberries or blackberries, or even sliced peaches in the summer. A pinch of nutmeg or cardamom in the custard adds a lovely warmth.
- Great for A Special Brunch: This is a wonderful dish for celebrating birthdays, anniversaries, or simply a quiet weekend at home. It always feels like a special occasion when we make it.
- Family Tested and Approved: This recipe always gets compliments in my house. The combination of sweet, soft bread and tangy fruit is something everyone seems to love, from the youngest to the oldest at the table.
Ingredients You’ll Need
The quality of your ingredients, especially the bread, will really make a difference here. I always try to buy a proper brioche loaf from a local bakery. It has a much richer, more buttery flavour than pre-sliced supermarket versions. While I love a hearty savoury meal like my Bruschetta Chicken, sometimes only the best sweet ingredients will do for a proper brunch.
- 8 thick slices (about 2.5cm or 1-inch thick) of day-old brioche or challah bread
- 3 large free-range eggs
- 120ml double cream
- 120ml whole milk
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp caster sugar
- 50g unsalted butter, for frying
- For the Blueberry Compote:
- 250g fresh or frozen blueberries
- 2 tbsp caster sugar (or more, to taste)
- 1 tbsp fresh lemon juice
- 1 tbsp water
- For Serving (Optional):
- Icing sugar, for dusting
- Extra double cream or crème fraîche
- Maple syrup
Sara’s Tip: Using day-old bread is the key! Fresh, soft bread can absorb the custard too quickly and fall apart in the pan. A slightly stale loaf has a sturdier structure, which is ideal for soaking and frying.
How to Make French Toast With Blueberries
The process for making this French toast is straightforward. We’ll prepare the simple blueberry compote first so it can cool slightly while we cook the toast. This ensures everything is ready to serve at the same time.
- Make the Blueberry Compote: In a small saucepan, combine the blueberries, 2 tablespoons of caster sugar, lemon juice, and water. Place over a medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the berries begin to burst and the sauce has thickened slightly. Remove from the heat and set aside.
- Prepare the Custard Mixture: In a wide, shallow dish (a pie dish or large bowl works well), whisk together the eggs, double cream, whole milk, vanilla extract, cinnamon, and 1 tablespoon of caster sugar. Whisk until everything is smoothly combined and slightly frothy.
- Soak the Brioche: Take one slice of brioche at a time and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to absorb the liquid but not become completely saturated and fall apart. What works best for me is to press it down gently to ensure it soaks evenly. Place the soaked slices on a wire rack or a large plate.
- Melt the Butter: Place a large, non-stick frying pan or skillet over a medium-low heat. Add a generous knob of butter (about a quarter of the total amount) and let it melt until it’s foaming gently.
- Fry the French Toast: Carefully place two or three slices of the soaked brioche into the hot pan, ensuring you don’t overcrowd it. Cook for 3-4 minutes per side, until the surface is a deep golden brown and beautifully caramelised. The centre should feel slightly puffed and cooked through. I find that keeping the heat on the lower side is crucial to prevent the outside from burning before the custard inside has set.
- Keep Warm and Repeat: Transfer the cooked French toast to a wire rack set over a baking sheet and keep it warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.
- Serve Immediately: To serve, arrange two slices of the warm French toast on each plate. Spoon a generous amount of the warm blueberry compote over the top. Finish with a dusting of icing sugar, a dollop of cream, or a drizzle of maple syrup, if you like.
Tips From My Kitchen
- Temperature Control is Key: Don’t be tempted to crank up the heat to speed things up. A medium-low heat allows the butter to brown without burning and gives the custard inside the bread enough time to cook through, resulting in a soft, custardy centre rather than a raw, eggy one.
- The Secret to Non-Soggy Toast: I used to struggle with soggy French toast until I discovered this technique: don’t drown the bread! A quick dip is all it needs. The history of French toast (or ‘pain perdu’, meaning ‘lost bread’) was all about using up stale bread, which is naturally less absorbent. We replicate that by using day-old brioche and giving it a controlled soak.
- Make-Ahead Elements: The blueberry compote is fantastic for making ahead. You can prepare it up to 3 days in advance and keep it in an airtight container in the fridge. Gently warm it on the hob or in the microwave before serving. The custard mixture can also be whisked together and stored in the fridge overnight.
- Storage and Reheating: Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I find the best way is to pop the slices into a toaster or a dry non-stick frying pan over a medium heat for a couple of minutes per side until warmed through and crisp again.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Small saucepan
- Wide, shallow dish for soaking
- Whisk
- Spatula or fish slice
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking too many slices at once will lower the temperature of the pan, causing the bread to steam rather than fry. This leads to a pale, slightly damp exterior instead of a crisp, golden one. Cook in batches for the best results.
- Using Bread That’s Too Fresh: As mentioned, very fresh, soft brioche will disintegrate when soaked in the custard. If you only have a fresh loaf, you can slice it and leave it out on the counter for a few hours to dry out a little before using.
- Incorrect Heat: Frying on a heat that’s too high is the most common mistake. The sugar in the custard and the milk solids in the butter will burn very quickly, leaving you with a dark, bitter crust and a raw middle. Be patient and use a gentle, medium-low heat.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to play around with different flavours. If you enjoy experimenting in the kitchen, you might also like my recipe for Sticky Chicken Rice Bowls, which is another dish that’s great for customising.
- Orange and Cardamom: Add the zest of one orange and 1/4 teaspoon of ground cardamom to the custard mixture for a fragrant, sophisticated twist. It pairs beautifully with the blueberries.
- Stuffed French Toast: Create a pocket in each thick slice of brioche and fill it with a mixture of cream cheese, lemon zest, and a little sugar before soaking and frying.
- Swap the Fruit: This recipe works wonderfully with other fruits. Try a simple raspberry compote, caramelised bananas with a pinch of nutmeg, or even stewed apples in the autumn.
What to Serve With French Toast With Blueberries
This dish is quite complete on its own, but a few accompaniments can turn it into a full brunch spread.
- Crispy Streaky Bacon: The salty, smoky flavour of crispy bacon is a classic pairing that provides a fantastic contrast to the sweet French toast.
- Thick Greek Yoghurt: If you find double cream a bit too rich, a dollop of thick, plain Greek yoghurt offers a lovely tangy coolness that complements the warm blueberry sauce.
- A Pot of Coffee: For me, a leisurely brunch isn’t complete without a great cup of coffee. A freshly brewed French press or a frothy cappuccino is the ideal drink pairing.
Frequently Asked Questions
French Toast With Blueberries
Ingredients
Method
- Make the Blueberry Compote: In a small saucepan, combine the blueberries, 2 tablespoons of caster sugar, lemon juice, and water. Place over a medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the berries begin to burst and the sauce has thickened slightly. Remove from the heat and set aside.
- Prepare the Custard Mixture: In a wide, shallow dish (a pie dish or large bowl works well), whisk together the eggs, double cream, whole milk, vanilla extract, cinnamon, and 1 tablespoon of caster sugar. Whisk until everything is smoothly combined and slightly frothy.
- Soak the Brioche: Take one slice of brioche at a time and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to absorb the liquid but not become completely saturated and fall apart. What works best for me is to press it down gently to ensure it soaks evenly. Place the soaked slices on a wire rack or a large plate.
- Melt the Butter: Place a large, non-stick frying pan or skillet over a medium-low heat. Add a generous knob of butter (about a quarter of the total amount) and let it melt until it's foaming gently.
- Fry the French Toast: Carefully place two or three slices of the soaked brioche into the hot pan, ensuring you don't overcrowd it. Cook for 3-4 minutes per side, until the surface is a deep golden brown and beautifully caramelised. The centre should feel slightly puffed and cooked through. I find that keeping the heat on the lower side is crucial to prevent the outside from burning before the custard inside has set.
- Keep Warm and Repeat: Transfer the cooked French toast to a wire rack set over a baking sheet and keep it warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.
- Serve Immediately: To serve, arrange two slices of the warm French toast on each plate. Spoon a generous amount of the warm blueberry compote over the top. Finish with a dusting of icing sugar, a dollop of cream, or a drizzle of maple syrup, if you like.
Notes
I really hope you give this French Toast with Blueberries a try for your next weekend breakfast. It’s a recipe that has brought so much joy to our family table, and I’m sure it will do the same for yours. If you do make it, please drop a comment below and let me know how you got on. Happy cooking!
– Sara Gomez
