Sourdough French Toast with Blueberry Brown Sugar Compote

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!

a slice of sourdough french toast topped with blueberry sauce and butter

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 ingredients: a loaf of sour dough bread, vanilla, eggs, blueberries, cream and brown sugar

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.

two pans with blueberry brown sugar sauce

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!

left: a bowl of egg and cream batter. right: two slices of bread in egg batter

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

Can I use gluten-free bread for French toast?

Yes, you can use a gluten-free bread to make this French toast.

What kind of skillet or pan is best for cooking 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.

two slices of sourdough french toast on a baking tray with a spatula

Check out More Great Breakfast Recipes

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a slice of sourdough french toast topped with blueberry sauce and butter

Sourdough French Toast with Blueberry Brown Sugar Compote

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!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 557kcal

Ingredients

French Toast

  • 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

Blueberry Compote

  • 2 c fresh or frozen blueberries
  • 1/4 c packed brown sugar
  • 2 tbsp water
  • 1/4 tsp kosher salt
  • 3 tbsp unsalted butter

Instructions

French Toast

  • 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.

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.

Notes

Ingredient Notes and Substitutions:
  • 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. 
 
FAQs and Expert Tips:
What kind of skillet or pan is best for cooking 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.
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!

Equipment
Cast Iron Pan | Electric Griddle | Shop all Kitchen Essentials

Nutrition

Calories: 557kcal | Carbohydrates: 32g | Protein: 11g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 429mg | Potassium: 227mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1713IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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