This blueberry challah french toast is a wonderfully decadent breakfast or brunch! It’s crisp and buttery on the outside and custardy on the inside. The best part? The custard is infused with fresh blueberries.
A Most Wonderful French Toast
If you’ve never tried challah french toast before then now is your time to enjoy what I consider to be one of the most amazing breakfast, brunch, breakfast at midnight, etc. foods. If you have tried it before, then welcome back, I’m so excited for you! This recipe adds a twist to the classic challah french toast recipe by adding lots of fresh blueberries. It’s wonderfully decadent and I guarantee so much better than your run-of-the-mill french toast.
So what all goes into it? The bread is soaked in a sweet cinnamon and blueberry milk mixture. Then, the slices are pan fried until crisp and buttery on the outside and rich and custardy on the inside. Best served with more fresh blueberries, maple syrup, and a dusting of powdered sugar.
Ingredients for Blueberry Challah French Toast
The ingredients for this recipe are super simple and easy to find!
- Challah bread, cut into thick ¾″ inch slices: use stale or slightly dried out bread for the best results. You can either make your own bread or buy it pre-made.
- Whole milk or half-and-half: ah yes, for the richest, more decadent flavor, use the fatty stuff. You won’t regret it.
- Large eggs
- Vanilla extract
- Granulated sugar: just a little bit of this in the custard adds a perfect amount of sweetness
- Ground cinnamon
- Kosher salt
- Fresh blueberries: fresh blueberries work better than frozen because you will need to mash them. If using frozen, let them thaw first.
- Butter: for cooking
How to Make It
This is a super easy recipe with not a ton of steps! It’s great to whisk up on weekend mornings for breakfast or brunch. It’s also lots of fun to make with friends and/or family.
To make this challah french toast with blueberries, start by making the custard. Whisk milk, eggs, vanilla, sugar, salt, and cinnamon together in a shallow bowl until combined. You’ll want to make sure the eggs are fully blended in. Then, add the fresh blueberries and mash them into the milk with a fork.
Then, dip each slice of bread into the custard, turning a few times to evenly coat it. Try to pick up a few blueberry bits along the way so that they stick to the bread.
Lastly, cook the french toast. Heat up some butter in a heavy bottomed skillet, and cook the bread for about 2 minutes on each side, or until golden brown and beautiful.
Serve while it’s still hot with blueberries, maple syrup, and powdered sugar.
Tips for Challah French Toast
Here are three of my top tips for making the best challah french toast:
- Use stale or dried out bread: to prevent your french toast from becoming too soggy and wet, use bread that is a a day or two old, or dry it out yourself in the oven. That makes this recipe is a great way to use up leftover challah! To dry it out in the oven, cook the slices of bread for 15 minutes at 300 degrees F, flipping halfway.
- Don’t under-soak the bread: you want the bread to really absorb that custard so that it’s not just a light coating on the outside that doesn’t seep into the middle. Don’t be afraid to apply a little pressure, flip a couple times, and give it a few minutes.
- Thoroughly mix the custard: you know what we don’t want? Little bits of egg white on our french toast. Avoid it by whisking the milk and eggs together until they are well combined.
- Let the blueberries and custard soak: to make sure that the custard picks up on the mashed blueberry flavors, let them soak together for about 10 minutes before dipping your bread in.
Want to Make Huge Batch and Store The Leftovers?
This recipe makes enough french toast for 2-4 people, depending on how many slices you want to eat. It’s so good though, that I wouldn’t judge if you made a double batch and froze the leftovers. Does anyone remember eating those frozen french toast sticks as a kid or just me?
Anyways, to freeze the challah french toast, let it cool, then arrange the slices in a single layer on a baking sheet. Freeze until solid, then transfer the slices into an airtight bag. They’ll keep for 3 months.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your decadent blueberry challah french toast!
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More Delicious Breakfasts
Fluffiest Orange Cinnamon Rolls
Blueberry Challah French Toast
Blueberry Challah French Toast
Ingredients
- 4 slices challah bread, approx. ¾ inch thick
- 3 large eggs
- ¾ cup whole milk or half and half
- 1 tbsp sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- pinch of salt
- ½ cup fresh blueberries, plus more for serving
- 2 tbsp butter, for cooking
Instructions
- In a shallow bowl or baking dish, whisk together the eggs, milk, sugar, vanilla, salt, and cinnamon until smooth.
- Add the blueberries into the egg/milk mixture and use a fork to gently mash them in. Then let the mixture rest for 10 minutes to let the blueberry flavor infuse in.
- Dip the bread, one slice at a time, into the mixture to soak it, turning a few times to make sure it is even.
- Heat a large, nonstick skillet and melt ½ tbsp of butter per slice of bread. Depending on the size of your skillet, cook 1-2 slices at a time.
- Once the butter is hot and sizzling, add 1-2 of the soaked challah slices and cook for 2 minutes on each side, or until golden brown. Repeat with the remaining slices.
- Serve hot with more blueberries and maple syrup. Enjoy!
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