Description
This Lemon French Toast with Blueberry Compote is a fresh twist on a classic breakfast. Zesty lemon-infused custard-soaked bread is pan-fried to golden perfection, then topped with a warm, juicy blueberry compote. It’s a vibrant and satisfying brunch that’s easy enough for weekends yet elegant enough for guests.
Ingredients
Units
Scale
- For the Lemon French Toast:
- 4 large eggs
- 1 cup milk (dairy or non-dairy)
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 8 slices brioche or thick-cut bread
- Butter or oil for cooking
- For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 2 tablespoons maple syrup or sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Make the Compote:
- In a small saucepan, combine blueberries, maple syrup, lemon juice, and lemon zest.
- Cook over medium heat for 5–7 minutes, stirring often, until berries burst and sauce thickens slightly. Add cornstarch slurry if a thicker texture is desired. Set aside.
- Prepare French Toast Mixture:
- In a shallow bowl, whisk together eggs, milk, lemon zest, lemon juice, honey, and vanilla extract.
- Cook the French Toast:
- Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
- Dip each slice of bread in the egg mixture, allowing it to soak for a few seconds on each side.
- Cook for 2–3 minutes per side or until golden and cooked through.
- Serve:
- Plate French toast slices, spoon warm blueberry compote over the top, and garnish with powdered sugar, fresh lemon zest, or a dollop of yogurt if desired.
Notes
- Brioche or challah bread works best for richness and texture.
- Can be made dairy-free by using plant-based milk and cooking oil.
- Leftover compote can be stored in the fridge and used on pancakes, oatmeal, or yogurt.
Nutrition
- Calories: 310 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
