Blueberry French Toast takes your french toast to a fruity level by adding a blueberry sauce made with fresh blueberries to the batter. If you are craving regular french toast, be sure to check out my Best French Toast Recipe next!
Blueberry French Toast
It starts with a pint of fresh blueberries in this blueberry french toast recipe. Then, the blueberries are boiled with water to create a blueberry sauce that goes into the batter, as well as used as a topping. With summertime upon us, it’s the perfect time to pick or buy fresh blueberries to use in your recipes. The end result is french toast with just a hint of blueberry flavor.
French Toast Ingredients
Blueberries: As I stated above, summertime is peak blueberry season. So, use fresh blueberries if you can. You could also get by using frozen blueberries.Bread: I chose to use Texas Toast in this recipe. I also like brioche bread for french toast. I would stay away from white bread because it is too flimsy. For best results, slightly stale bread works best at absorbing the egg batter.
Vanilla and Cinnamon: Adding these two ingredients to the batter in blueberry french toast does amp up the flavor!
The first thing to make for this Blueberry French Toast Recipe is the blueberry sauce. To make the sauce, first, add the blueberries and water to a saucepan. Heat over medium heat until boiling. Once boiling, gently mash the blueberries with the back of a spoon or a potato masher.
Continue boiling for 10-15 minutes. The blueberries should start to break down, forming a sauce. After they have boiled down, you should have about a cup of sauce. This sauce will be used in both the batter and as a topping to the french toast. Let it cool a bit before adding it to the batter.
How to Make Blueberry French Toast
When ready, make the batter in a large, wide-bottom bowl. Use a wire whisk to beat the eggs, milk, sugar, vanilla, salt, and cinnamon until smooth. You can add as much or as little cinnamon as to your taste. Next, pour in half the blueberry sauce, which is about 1/2 cup. Reserve the rest of the sauce for a topping.
With the batter made, heat a skillet over medium heat. You can also use a griddle set at 375°F, but I prefer the skillet to give the french toast some added texture and dark crust. I even have an air fryer french toast sticks recipe you may want to try sometime.
Dip the bread into the batter, making sure not to soak it. Place the bread in the heated skillet and cook for 2-4 minutes per side, or until golden brown. Serve topped with butter, maple syrup, and the reserved blueberry sauce. And, if you have some more fresh blueberries, add a few of those on top, too!
Soggy French Toast?
Yes, a piece of soggy french toast still tastes good, but the texture is definitely not that appealing. Here are a few reasons your french toast may be soggy:
- The bread soaked up too much of the batter. Remember to just dip the bread in the batter.
- The kind of bread you are using is too flimsy.
- Too much milk was added to the batter. On that note, stick to whole milk; otherwise, it is too watery, which won’t help with soggy french toast.
- Cooking time wasn’t long enough. Keep the heat to medium and cook for a few minutes on each side.
Keeping these things in mind will have you making a perfect slice of French toast every time!
Looking for More French Toast Recipes?
Blueberry French Toast takes your french toast to a fruity level by adding a blueberry sauce made with fresh blueberries.
- 1 pint fresh blueberries, or frozen
- ⅓ cup water
- 4 large eggs, room temperature
- 1¼ cup milk, I recommend whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 teaspoon cinnamon, or more or less to taste
- 10-12 slices Texas Toast
- pure maple syrup, for topping
In a saucepan over medium heat add blueberries and water.
Cook over medium heat until boiling. After it comes to a boil, use the back of a spoon or potato masher to gently mash the blueberries. The blueberries should start to break down in 10-15 minutes, resulting in 1 cup sauce.
Remove from heat and set aside to cool slightly while you prepare the French toast batter.
In a large, wide bottom bowl, beat eggs, milk, sugar, vanilla, salt, and cinnamon with wire whisk until smooth. Pour in the half (½ cup) of the blueberry sauce and whisk until combined. Reserve the other half of the sauce for topping.
Heat a large skillet to medium.
Dip bread into blueberry batter (do not soak it). Then, place on heated skillet and cook 2-4 minutes on each side or until golden brown.
Serve with room temperature butter, maple syrup, and top with the reserved blueberry sauce.