French Toast with Blueberry Maple Syrup

Name: French Toast with Blueberry Maple Syrup
Prep time: 25 min
Total time: 35 min
Ingredients: 3 large eggs; 1 cup milk; 1 tablespoon sugar; 3 tablespoons Chambord or other berry liqueur, optional; Coarse salt; 1 loaf challah bread (about 8 ounces), cut into 1-inch slices; 6 tablespoons (¾ stick) unsalted butter; 2 cups blueberries; 0.5 cups grade A maple syrup; 1 tablespoon fresh lemon juice

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By

Martha Stewart Test Kitchen

Updated on April 29, 2020

Prep Time:

25 mins

Total Time:

35 mins

Servings:

6

We've all heard of blueberry pancakes but how about blueberry French toast? A simple stovetop syrup of blueberries, butter, and maple syrup make a delectable topping for a breakfast of warm French toast.

Ingredients

3 large eggs
1 cup milk
1 tablespoon sugar
3 tablespoons Chambord or other berry liqueur, optional
Coarse salt
1 loaf challah bread (about 8 ounces), cut into 1-inch slices
6 tablespoons (¾ stick) unsalted butter
2 cups blueberries
½ cups grade A maple syrup
1 tablespoon fresh lemon juice

Directions

Preheat oven to 250 degrees.
In a large shallow dish, whisk together eggs, milk, sugar, liqueur, and a large pinch of salt. Add 4 slices of bread in a single layer, turning to coat, soaking about 1 minute per side.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift bread from egg mixture, allowing excess to drain off. Cook, undisturbed, 5 to 6 minutes. Flip and continue cooking until golden, 4 to 5 minutes more. Transfer to a baking sheet lined with a wire rack. Soak and cook remaining slices of bread. Place French toast in oven to keep warm. Reserve skillet.
Return skillet to medium-high heat; melt 4 tablespoons of butter. Add blueberries, maple syrup, lemon juice, and a pinch of salt. Boil until thickened slightly and berries start to burst, about 5 minutes. Serve warm with French toast.

Mike Krautter