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Blueberry Almond French Toast

Okay, imagine this: a lazy Sunday morning, the smell of cinnamon and toasted almonds filling your kitchen, and your favorite blueberry jam waiting patiently on the side. That’s exactly the vibe this Blueberry Almond French Toast brings to my table every time. The outside gets perfectly golden and slightly crisp, while the inside stays soft and custardy—like a warm hug from your breakfast plate. Toss in those juicy bursts of fresh blueberries and a satisfying crunch of sliced almonds, and you’ve got a breakfast that’s as tasty as it looks. Plus, I’ve got a few little tricks up my sleeve to keep things from getting soggy and to make flipping these beauties a breeze. Let’s dive in and make your mornings a bit brighter!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

8 slices thick-cut bread (brioche or challah work great)
3 large eggs
1 cup whole milk
2 tbsp sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup fresh blueberries
½ cup sliced almonds, toasted
Butter or oil for cooking

For the Sauce / Garnish:

Maple syrup, for drizzling
Powdered sugar (optional)

How I Make It

Step 1:

In a wide shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth and fragrant. This will be your custard bath where the bread soaks up all those flavors.

Step 2:

Heat a large skillet or griddle over medium heat and add a little butter or oil. While it’s warming up, lightly toast the sliced almonds in another dry pan until golden and nutty—set these aside for later.

Step 3:

Dip each slice of bread into the custard mixture, letting it soak through for about 15 seconds per side. Don’t let it get too soggy or the bread might fall apart when cooking—this timing keeps it tender but sturdy.

Step 4:

Place the soaked bread on the hot skillet. Cook for about 3 to 4 minutes on each side, or until the surface turns a beautiful golden brown. You’ll smell that cinnamon and vanilla in the air—pure breakfast magic.

Step 5:

Once all slices are cooked, gently fold fresh blueberries into the warm french toast or scatter them on top. The residual heat softens the berries slightly without making them mushy—perfection.

Step 6:

Sprinkle the toasted almonds over everything and drizzle with plenty of maple syrup. If you want, add a light dusting of powdered sugar for an extra touch of sweetness and charm.

Variations & Tips

Swap out blueberries for raspberries or sliced strawberries for a different fruity twist.
Use almond milk instead of cow’s milk for a dairy-free version.
Add a splash of orange zest to the custard for a bright citrus note.
Try using a non-stick skillet to reduce the need for extra butter or oil.
For extra crunch, toast the almonds with a pinch of cinnamon and a touch of brown sugar.

How I Like to Serve It

This Blueberry Almond French Toast is my go-to for weekend brunches with friends, especially paired with a hot cup of coffee or tea. It also shines as a cozy breakfast on chilly fall mornings, when you want something warm and indulgent to start the day. Bonus points if you serve it alongside scrambled eggs or crispy bacon to balance out that sweet and nutty goodness!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a toaster oven to stay crispy.
If your bread is super fresh and soft, increase soaking time slightly, but watch carefully to avoid sogginess.

Closing: This recipe is a reliable crowd-pleaser that feels fancy but comes together in no time—it’s one you’ll reach for again and again.

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