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Blueberry Brioche French Toast

Thick slices of buttery brioche bread soaked in a vanilla-cinnamon custard, cooked until golden, and studded with fresh blueberries that create pockets of sweet-tart flavor. Sophisticated yet comforting, this indulgent breakfast balances richness with fresh fruit.
Print Recipe
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine French-American fusion
Servings 4 people

Ingredients
  

  • 1 loaf brioche bread about 8 thick slices, preferably day-old
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 2 cups fresh blueberries frozen will work in a pinch, but don’t thaw
  • 3-4 tablespoons unsalted butter for cooking
  • Pure maple syrup for serving
  • Powdered sugar for dusting (optional)
  • Extra blueberries for serving (optional)

Instructions
 

  • Prepare your bread by slicing the brioche into 1-inch thick slices. If your bread is very fresh, you can leave the slices out for 30 minutes to dry slightly, which helps them absorb the custard mixture without falling apart.
  • Make the custard mixture by whisking together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large, shallow bowl until well combined and slightly frothy.
  • Soak the bread slices in the custard mixture, allowing each slice to absorb the liquid for about 30 seconds per side. Don’t oversoak or the bread may become too soggy and fall apart during cooking.
  • Gently press blueberries into both sides of the soaked bread slices, about 6-8 berries per slice, pressing them in just enough to stick without tearing the bread.
  • Heat your skillet or griddle over medium heat and add 1 tablespoon of butter, swirling to coat the pan surface completely.
  • Cook the French toast for 3-4 minutes on the first side until golden brown, being careful when flipping as the blueberries can make the bread slightly more delicate.
  • Flip carefully and cook for another 2-3 minutes on the second side until golden and the center is cooked through but still moist.
  • Add fresh butter to the pan between batches for the best flavor and to prevent sticking.
  • Keep cooked slices warm in a 200°F oven while you finish cooking the remaining bread.
  • Serve immediately with warm maple syrup, a dusting of powdered sugar, and additional fresh blueberries if desired.

Notes

  • Day-old brioche works best as it’s slightly firmer and absorbs the custard mixture without falling apart.
  • For a make-ahead option, prepare the custard mixture the night before and refrigerate. In the morning, just slice the bread, soak, and cook.
  • The key to perfect Blueberry Brioche French Toast is medium-low heat – too high and the outside will burn before the inside cooks.
  • If blueberries aren’t in season, try raspberries, blackberries, or thinly sliced strawberries.
  • For special occasions, serve with a dollop of lightly whipped cream or a side of crispy bacon for a sweet-savory contrast.