Description
A delightful and rich blueberry brioche French toast perfect for brunch.
Ingredients
Scale
- 1 1/2 cups milk
- 1 vanilla bean (seeds scraped OR 2 teaspoons vanilla extract)
- 2 tablespoons lemon zest (from 2 lemons)
- 1/2 cup white granulated sugar
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/2 cup heavy cream
- 2 loaves brioche bread
- 1 cup blueberries
- 1/4 cup sliced almonds
- Powdered sugar (for dusting)
- Whipped cream (for serving)
- Maple syrup (for serving)
Instructions
- Place a sieve atop a medium bowl or large measuring cup. We’re going to strain our mixture after we cook it.
- Add the egg yolks to a medium bowl.
- In another small bowl, add in the sugar, lemon zest, and vanilla bean (if using). If you’re using vanilla extract we can add that at the end. Rub the zest, vanilla bean, and sugar with your hands. This is going to activate the zest and make it more fragrant.
- In a medium saucepan, set over medium heat, pour in the milk, sugar, and kosher salt. Warm it until it’s very warm to the touch, about 120F.
- Add about 1/4 cup of the warm milk to the egg yolks. Mix it and add another 1/4 cup. This is going to bring the mixture up to a warm temperature slowly so it doesn’t overcook the egg yolks.
- Pour the egg yolk mixture into the saucepan with the warm milk and place on a low flame. Cook, stirring frequently, until it coats the back of a spoon, about 3-5 minutes. I like to stir it the whole time just to make sure it’s not cooking too fast.
- Pour it through the sieve and immediately add in the heavy cream and vanilla extract (if using). Transfer to the fridge to cool down for 10 minutes or so.
- Meanwhile, slice up your brioche. I cut thinner slices and then cut those slices in half, diagonally. Butter a 9×13-inch pan. Arrange the brioche in the pan.
- Remove the milk mixture from the fridge and pour it on top. Cover the French toast with plastic wrap and transfer to the fridge overnight or up to two days.
- The next morning, preheat the oven to 350F. Add the blueberries and sliced almonds on top. Cover with foil lightly. Bake covered for 15 minutes. Uncover and bake for an additional 15 minutes.
- Serve with maple syrup, whipped cream, a dusting of powdered sugar, and a little lemon zest.
Notes
- Soaking the brioche overnight helps to ensure it’s nice and moist.
- Feel free to use other berries as a substitute for blueberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg