- 3 eggs
- 3⁄4 cup low-fat milk
- 1⁄2 cup + 1 tablespoon pure maple syrup, divided
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1⁄4 cup butter (approx.), divided
- 8 slices day-old egg bread, each about 1-inch thick
- 2 cups fresh blueberries, divided
- Preheat oven to 200°F. In a shallow bowl, whisk together eggs, milk, 1 tablespoon maple syrup, vanilla, cinnamon and salt.
- In a large nonstick skillet set over medium heat, melt 4 teaspoons of butter. Working in batches, dip bread slices in the egg mixture for a few seconds or until evenly soaked but not soggy. Transfer to skillet and cook, flipping once, for 4-6 minutes or until golden brown, wiping skillet clean between batches and adding butter as needed. Keep French toast warm in preheated oven.
- Meanwhile, in a small saucepan set over medium-high heat, stir together 1 cup blueberries and the remaining ½ cup maple syrup; stirring occasionally, bring to a boil. Reduce heat to medium-low.
- Using a potato masher, smash blueberries until crushed. Cook, stirring occasionally, for 5-8 minutes or until the mixture has thickened slightly. Strain the mixture into a bowl, pressing to extract all the syrup). Keep warm for serving.
- Serve French toast with maple blueberry syrup and remaining blueberries.
About This Recipe
French Toast with Blueberry Syrup … need we say more? (Probably not, but we will!) You can’t beat this breakfast and brunch classic, especially when it comes with a boost of blue. This version brings all the yummy French toast flavors you love – warm cinnamon and vanilla with a hint of brown sugar – and adds the incredibly delicious combo of maple syrup and mashed blueberries. You’ll want to make it every weekend!