Blueberry French Toast

French toast is one of my favorite breakfast foods in the whole world!  It’s sweet and it has protein in it (eggs) and my kids all love it!

Add some homemade blueberry sauce to it and you got yourself a breakfast that makes you feel like it’s gonna be a good day!

Why you will love this blueberry French toast

French toast is one of those recipes that is really easy to make.  Well, at least the Americanized version of French toast is.

You will love this recipe because it hangs on to the traditional sweet egg battered toast but adds the element of berry deliciousness.

Make this recipe even easier by making the blueberry sauce ahead of time!


Just like pancakes or waffles, the only limitation to these breakfast foods is the amount that you can make on the stovetop at one time.  It’s best to use a flat griddle pan over the stove so that you can make more at one time.

If you have something like a Blackstone griddle grill, it comes in handy for making recipes like this since there is so much space on the griddle.

Tips for keeping French toast hot:

  • If you are making just a few pieces at a time, preheat the oven to warm and place the French toast in a pan in the oven after it is made until you are ready to serve.
  • It is also advisable to serve French toast on pre-warmed plates so that it doesn’t cool off too quickly.


The ingredients for blueberry French toast are about as basic as they get.  However, there is hot debate around methods and types of bread that should be used.

When making traditional French toast there are those who are contentious and adamant about using crusty French bread.  In fact, French toast recipe was developed in order to use up day-old bread before it got moldy.

Really though, let’s not enter into that type of snobbery. I don’t need the drama in my life!  You know what kind of bread I like to use?  Plain white sandwich bread.  I use the same bread we use for sandwiches, toast, and bread and butter and I think it tastes great!

So whatever bread you like to use on a regular basis, use that kind of bread. As for the blueberries, fresh always tastes better, but frozen blueberries work just as well in this recipe.  The blueberry syrup is quite similar to the blueberry filling that we use for blueberry hand pies.

These are the ingredients for blueberry French toast:

  • Sliced bread of choice (white bread, sandwich bread etc.)
  • Eggs
  • Half and Half Milk
  • Granulated sugar
  • Vanilla extract
  • Cinnamon
  • Butter
  • Blueberries
  • Lemon juice
  • Powdered sugar

How to make blueberry French Toast

We are going to begin by making our blueberry syrup, or blueberry sauce first.  If you want to make this recipe for blueberry syrup ahead of time, you can!  Make it and store it in an airtight container in the fridge for up to 4 days before using it.

Take your blueberries (either fresh or frozen) and place them in a medium size saucepan.

Pour in the sugar and the lemon juice and bring the mixture to a simmer.

As soon as the sugar starts to simmer, take a potato masher or the back of a wooden spoon and give the blueberries a little smash to slightly break them up.

You don’t want to puree them or anything, you just want them to break down a little bit and you want their juices to flavor and color the syrup.

Simmer the blueberries for about 8-10 minutes.  It will begin to thicken.

Remove it from the heat and store it in an airtight container in the fridge for up to 4 days until you use it.

Now let’s move on to making the egg batter for the French toast.  This is so easy!

Take a shallow baking pan or a plate with sides and crack your eggs into it.

Pour in the half and half, sugar, vanilla and add the cinnamon.

With a fork or a whisk, whisk the mixture together vigorously.  Make sure to beat the eggs until they are smooth and custard-like.   You don’t want clumps of egg whites that haven’t been incorporated into the rest of the batter.

Heat a non-stick skillet or griddle pan over medium heat and melt butter all over the pan.

Carefully dip each side of the bread into the egg batter and place it on the hot griddle.

As soon as the bread is browned on the bottom, flip it to cook the other side. It will cook for about 2 minutes on each side.

Once both sides are brown, remove the pieces of French toast from the pan and immediately serve them while they are hot.

I love to load mine up with butter, then add the blueberry syrup/blueberry sauce and sprinkle it with powdered sugar.


Serving suggestions

French toast is best when it is hot. You should consider serving it on warmed plates so that it stays warm on your plate longer.

Also, the question always arises whether to heat the blueberry syrup up or to serve it cold.  This is totally a matter of preference.

If you made your blueberry syrup ahead of time and it is cold, you can heat it up in the microwave for about 30 seconds until it is warm.

Blueberry French Toast

Print Recipe
Course Breakfast
Keyword french toast
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 4


  • Non-stick skillet or stovetop griddle
  • Whisk


For the French toast:

  • 8 slices of bread *
  • 4 eggs
  • 1/3 cup half and half milk
  • 3 tablespoons granulated sugar
  • ¼ teaspoons vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter for the griddle

Powdered sugar for topping

  • For the blueberry syrup:
  • 2 cups blueberries- fresh or frozen
  • 1 lemon- juiced
  • 1 cup granulated sugar


  • Place the blueberries, 1 cup of sugar and the juice of one lemon in a medium size saucepan and bring it to a simmer.
  • When it begins to simmer, lightly smash the blueberries with a potato masher or the back of a wooden spoon, just enough to release some of the juices. You don’t want to puree them at all.
  • Simmer the berry mixture for 8-10 minutes. You can either use it right away or put it in an airtight container in the fridge for up to 4 days before using it.
  • In a shallow baking dish, crack the eggs and add the half and half, 3 tablespoons of sugar, vanilla and cinnamon.
  • Vigorously whisk the mixture until it is smooth and custard-like.
  • Pre-heat the non-stick skillet or griddle and add 1 tablespoon butter. Spread the butter around the pan and when it sizzles, the pan is hot enough to add the French toast.
  • Carefully dip the bread into the French toast batter and cover both sides, shaking off any extra batter back into the pan of batter. Carefully place the French toast in the heated skillet.
  • Cook the French toast on each side for about 2 minutes until it is browned. Continue with all of the pieces of French toast, adding more butter to the skillet when needed.
  • Serve right away while it is warm on warmed plates and top with more butter, blueberry syrup and dust the top with powdered sugar. Enjoy!


*Any sliced sandwich bread is fine. Use whatever bread you prefer.