Blueberry French Toast Sandwiches
Submitted by wings2fly
Golden French toast stuffed with warm blueberry-maple compote and dusted with powdered sugar. Make weekend brunch feel special with this sweet sandwich.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minFrench toast gets a glow-up. Instead of drowning your slices in syrup, you’re sandwiching them around a thick, glossy blueberry compote spiked with orange zest and real maple syrup.
The blueberry filling simmers on the stove until it’s jammy and thick, with whole berries suspended in that syrup. A touch of orange zest cuts the sweetness and adds brightness.
Meanwhile, your bread gets the classic French toast treatment: egg, milk, vanilla, and a whisper of nutmeg. Fry it golden and crispy, stack with that blueberry situation in the middle, then dust the whole thing with powdered sugar.
This is the kind of breakfast that makes people linger at the table.
Pro Tips
- Use day-old bread or Texas toast for the sturdiest sandwich that won’t get soggy
- Don’t skip the cornstarch in the blueberry mixture or it’ll be too runny
- Cook French toast over medium heat so the inside cooks through before the outside burns
- Frozen blueberries work great here and are often cheaper than fresh
- Make the blueberry compote ahead and reheat it while you cook the toast
Ingredients
Directions
Combine blueberries, maple syrup and orange peel in a small saucepan.
Dissolve cornstarch in water; add to blueberry mixture.
Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens.
Combine eggs, milk, vanilla and nutmeg; mix well.
Dip each slice of bread into egg mixture.
Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.
Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture.
Sprinkle lightly with powdered sugar.
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