Skip the line for brunch and start your weekend off right with a warm custardy slice of sourdough french toast topped with maple syrup and blueberry brown sugar compote!
Monday through Friday I prefer my breakfasts to be on the savory side but when the weekend hits and my mornings are slower I prefer something sweet like pancakes, waffles or this buttery Sourdough French Toast with Blueberry Brown Sugar Compote!
French toast is so easy to make! It’s one of the first things I learned how to make for myself as a kid. All you need to do is whisk together a quick custard (eggs, cream, vanilla and sugar) then soak bread slices in the custard mixture until they’re really saturated and then cook them in a buttered skillet until golden brown!
Top your warm French toast with maple syrup, a pat of butter and a heaping spoonful of blueberry brown sugar compote!
Looking for the perfect pairing? Serve Sourdough French Toast with Breakfast Potatoes and Soft Scrambled Eggs.
Ingredients You’ll Need
Here’s everything you’ll need to make this recipe: sourdough bread, eggs, cream, butter, blueberries, brown sugar and vanilla extract.
Recipe Step by Step
Step 1. Make the Compote
This blueberry brown sugar compote couldn’t be easier! Simply simmer the blueberries and brown sugar together with a splash of water and a tiny pinch of salt. After 15-20 minutes the mixture will be syrupy and the blueberries will be soft. Turn off the heat and stir in the butter.
Why do we add salt to sweet recipes? Salt is a natural flavor enhancer. When used in moderation salt doesn’t make things salty, instead it makes ingredients taste more like themselves. In this recipe it intensifies the flavor of the blueberries, vanilla and brown sugar!
Step 2. Make the Custard Batter
Whisk together the eggs, cream, vanilla, brown sugar and salt. Pour the batter into a baking dish and coat the bread in the mixture. Let the bread sit in the batter for at least ten minutes to soak up the custard. This is the key to moist and delicious French toast!
Step 3. Cook the French Toast
Cook the French toast in a preheated, buttered skillet. Top with maple syrup and blueberry compote, serve immediately!
FAQs and Expert Tips
Yes, you can use a gluten-free bread to make this French toast.
For evenly cooked, golden brown French toast you will want to use your largest, heaviest pan or skillet. A large sauté pan works or a cast iron skillet. Alternatively, if you happen to have a gas or electric griddle that works great too.
Check out More Great Breakfast Recipes
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Sourdough French Toast with Blueberry Brown Sugar Compote
- 4 thick slices sourdough bread about 1-inch in thickness
- 6 large eggs
- 3/4 c heavy cream
- 2 tbsp brown sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter
- 2 c fresh or frozen blueberries
- 1/4 c packed brown sugar
- 2 tbsp water
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter
- In a large bowl, whisk together the eggs, cream, sugar, vanilla and salt then pour the mixture into a large high-sided baking dish. Add the bread to the baking dish, turning to coat, then press down gently on bread until you feel it start to soak up the custard mixture—this is key for a luscious, moist, texture. Let the bread soak for 10 minutes.
- Place a large skillet over medium heat. Working in batches, brush the skillet with butter. Add 1-2 slices of soaked bread to the skillet; cook until golden brown then flip and cook on the second side for another 3-5 minutes. Transfer to plates. Serve with maple syrup and blueberry compote.
- Combine the blueberries, water, sugar and salt in a saucepan.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Turn off the heat and stir in the butter. Serve warm or room temperature.
- Sourdough Bread: You can use pretty much any type of bread for this recipe, even gluten-free.
- Cream & Butter: If you’d like a dairy-free french toast substitute your favorite plant-based milk and butter.
- Eggs: For vegan french toast use a flax egg.
- Blueberries: Fresh or frozen. You could also use different berries like black berries, raspberries or strawberries.
- For evenly cooked, golden brown French toast you will want to use your largest, heaviest pan or skillet. A large sauté pan works or a cast iron skillet. Alternatively, if you happen to have a gas or electric griddle that works great too.
- Salt is a natural flavor enhancer! When used in moderation salt doesn’t make things salty, instead it makes ingredients taste more like themselves. In this recipe it intensifies the flavor of the blueberries, vanilla and brown sugar!
Equipment Cast Iron Pan | Electric Griddle | Shop all Kitchen Essentials