Lemon flavored French Toast with a delicious blueberry sauce. My Lemon Blueberry French Toast is the perfect recipe for breakfast and brunch.
The Inspiration
When it comes to food combinations, lemon and blueberries are one of my favorites. I was on vacation in Orlando, Florida when I was 12 years old. My parents took us to a small ice cream shop a few miles away from the resort. Needless to say, I’ve been a foodie my entire life, and has always found pleasure in trying new things. So, it wasn’t a surprise when I locked eyes with the Blueberry Lemon Swirl ice cream. Although, I’m a foodie, I had never heard of a blueberry lemon combination. And let me tell you, I was hooked on that combination going forward.
Since then, I’ve played around with several recipes with this combination. I will share them all with you in the future 🙂
How to Prepare Lemon Blueberry French Toast
Ingredientsa
- Brioche loaf – This can be found in the bakery area of your local grocery store.
- Unsalted butter
- Eggs
- Half & Half
- Nutmeg
- Salt
- Vanilla extract
- Lemon Extract
- Blueberries
- Sugar
- Honey
- Lemon juice
- Lemon zest
Simple Steps for Lemon Blueberry French Toast
- Slice bread if not pre-sliced. I like to slice my own bread. That way, I can slice it to my liking.
- Mix all ingredients for the toast, with the exception of the butter, in a bowl.
- Soak bread slices in mixture. Do not over soak. This will make bread too soggy to handle properly.
- Brown bread slices on both sides.
Blueberry Sauce steps
- Heat butter in saucepan.
- Add blueberries and water and simmer until blueberries burst
- Add sugar, honey, lemon juice and zest.
- Simmer until desired thickness.
Substitutions
- Lemon extract – lemon juice
- Half & Half – whipping cream or milk
- Nutmeg – cardamom
Lemon Blueberry French Toast
Ingredients
- 1 Brioche loaf from the bakery section of your local grocery store if possible.
- 5 eggs
- 2 tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1 1/2 cup half & half
- 1 tsp. vanilla extract
- 1 tsp . lemon extract
Blueberry Sauce
- 2 cups fresh blueberries
- 4 tbsp. unsalted butter
- 2 tbsp. water
- 1/4 cup sugar
- 4 oz. honey
- juice from half of lemon
- zest from half of lemon
Instructions
- If you have to slice your bread loaf, go ahead and do this now. If not, move to step two.
- In a large bowl, add eggs, salt, nutmeg and sugar. Whisk ingredients together. Add half & half, vanilla and lemon extract. Whisk until all ingredient are thoroughly mixed.
- Heat 2 tbsp. of butter in a large skillet over medium heat. Soak a slice of bread into egg mixture on all sides. Do not over soak, as it will make bread soggy and unmanageable.
- Add about 2 slices of bread to skillet, and cook on each side for 2-3 minutes, or until golden brown. Repeat this step until all slices of bread have been used. If you notice your pan is getting too hot during this process, slowly reduce the heat.
- Serve immediately with blueberry sauce.
Blueberry Sauce
- In a medium sauce pan, heat butter over medium-high heat. Once butter is melted, stir in blueberries and water.
- Let blueberries simmer until blueberries start to pop, stirring occasionally. Stir in sugar, then stir in honey, lemon juice and lemon zest. Continue to simmer until mixture has thickened have syrupy consistency. If mixture is too thick for your liking, add water until you get the consistency you like.
- Serve on top of French toast.
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