Description
Sourdough French Toast with Blueberry Brown Sugar Compote is a decadent breakfast dish featuring thick slices of sourdough bread soaked in a rich custard made from eggs, heavy cream, and brown sugar. The bread is cooked in butter until golden and served alongside a luscious homemade blueberry compote sweetened with brown sugar and subtly spiced with salt. This recipe offers a perfect balance of creamy, sweet, and fruity flavors, ideal for a special morning treat or weekend brunch.
Ingredients
Scale
For the French Toast:
- 4 thick slices sourdough bread (about 1-inch thickness)
- 6 large eggs
- 3/4 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter
For the Blueberry Brown Sugar Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
Instructions
- Prepare the French Toast Custard: In a large bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, and kosher salt until fully combined. Pour this custard mixture into a large, high-sided baking dish.
- Soak the Bread: Add the sourdough slices to the baking dish, turning them to coat thoroughly in the custard. Press down gently on the bread to help absorb the mixture, allowing it to soak for 10 minutes for a moist and luscious texture.
- Cook the French Toast: Heat a large skillet over medium heat. Brush the skillet with unsalted butter. Working in batches, add 1-2 slices of the soaked bread to the skillet. Cook each side until golden brown, about 3-5 minutes per side. Transfer cooked slices to plates and keep warm.
- Make the Blueberry Compote: In a saucepan, combine the blueberries, water, brown sugar, and kosher salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
- Finish the Compote: Turn off the heat and stir in the unsalted butter until melted and incorporated. Serve the compote warm or at room temperature alongside the French toast.
- Serve: Plate the golden French toast slices and top with blueberry brown sugar compote and maple syrup if desired. Enjoy immediately for the best flavor and texture.
Notes
- Use thick, sturdy slices of sourdough bread for the best texture and absorption of the custard.
- Allowing the bread to soak fully ensures a custardy inside while keeping the outside crisp.
- For a dairy-free option, substitute the heavy cream and butter with plant-based alternatives.
- If fresh blueberries aren’t available, frozen ones work just as well for the compote.
- Maple syrup is optional but adds an extra layer of sweetness and depth when serving.
- Cook the French toast in batches to avoid overcrowding the skillet and ensure even browning.
