Go Back Email Link
+ servings
Close up picture of french toast.
Print Recipe
5 from 16 votes

French Toast with Blueberry Sauce

This French Toast with Blueberry Sauce is an easy recipe for both weekend and weekday mornings. It costs just $4.73 to make and 79¢ per serving. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries
Servings: 6 people
Calories: 306kcal
Cost: $4.73

Equipment

  • whisk
  • deep-dish pie plate OR square baking dish
  • large skillet OR griddle
  • spatula
  • baking sheet
  • wire rack
  • saucepan

Ingredients

CUSTARD MIXTURE:

  • 6 large eggs
  • ½ cup milk
  • ¼ cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon vanilla

FOR THE TOAST & PAN:

BLUEBERRY SAUCE:

  • 1 ½ cups blueberries fresh or frozen*, divided
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 ½ teaspoons cornstarch dissolved in 1 Tablespoon of water

FOR SERVING (optional):

  • Sifted powdered sugar
  • Maple syrup

Instructions

MAKE CUSTARD MIXTURE:

  • In a deep-dish pie pan or square baking dish, whisk together eggs, milk, sugar, cinnamon, and vanilla.
  • Before you dredge the bread slices, preheat a large skillet or griddle over medium heat.

DREDGE BREAD SLICES:

  • Place the bread slices into the custard mixture and let them sit for 1 minute per side.

COOK THE FRENCH TOAST:

  • Cook each slice for 2-3 minutes per side, or until golden brown on each side.

KEEP THE TOAST WARM:

  • Place a wire rack inside a rimmed baking sheet and heat the oven to 275 degrees As slices of French toast finish cooking, place them in the baking sheet inside the oven until you are ready to serve.

MAKE BLUEBERRY SAUCE:

  • In a small saucepan over medium-high heat, add ¾ cup of blueberries, water, and sugar. Once the mixture starts to bubble, add in the dissolved cornstarch mixture and bring the mixture to a boil. Once it comes to a boil, reduce the heat to low and simmer for 3 minutes. The sauce will be thickened.
  • Take the saucepan off of the heat and stir in the remaining blueberries. Let the sauce sit for 5 minutes before serving (the sauce will thicken even more as it cools).

TO FINISH:

  • Top slices with the blueberry sauce, and sprinkle with powdered sugar and drizzle with maple syrup (both optional).

Notes

If you’re using store-bought French bread, then soak the bread in the custard mixture for only 30 seconds per side.
Thaw frozen berries before making the recipe.
If I use frozen blueberries when making the sauce, I like using the smaller wild blueberries, but any blueberry will do for this recipe!

Nutrition

Serving: 2slices | Calories: 306kcal | Carbohydrates: 39g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 228mg | Sodium: 264mg | Potassium: 164mg | Fiber: 2g | Sugar: 22g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg