Basic French Toast

Basic French Toast

Basic French Toast is proof that a few pantry staples can create a comforting, café-worthy breakfast. Lightly crisp on the outside, soft and custardy inside, this no-frills version lets the flavor of eggs, milk, and butter shine—perfect for busy mornings or as a blank canvas for toppings.

Why This Recipe Works

Minimal ingredients: Just eggs, milk, bread, and butter
Reliable texture: No sogginess, no dryness
Fast: Ready in under 15 minutes
Flexible: Sweet or savory, your choice

Ingredients

Serves 2 (4 slices)

4 slices bread (white, wheat, brioche, or Texas toast)
2 large eggs
½ cup milk (whole or 2% best)
Pinch of salt
1 tbsp butter (plus more if needed)

Optional Add-Ins

½ tsp vanilla extract
1 tsp sugar or honey (for sweet toast)
Black pepper or herbs (for savory toast)

How to Make Basic French Toast

Whisk the custard: In a shallow bowl, whisk eggs, milk, and salt until fully combined.
Dip the bread: Briefly dip each slice, coating both sides without soaking.
Heat the pan: Melt butter in a skillet or griddle over medium heat.
Cook: Place bread in the pan and cook 2–3 minutes per side until golden brown.
Serve immediately: Enjoy hot with your favorite toppings.

Best Bread Choices

White sandwich bread: Soft and classic
Whole wheat: Hearty and filling
Texas toast: Thick and fluffy, diner-style
Day-old bread: Absorbs custard evenly and holds shape

Topping Ideas

Butter and maple syrup
Powdered sugar
Fresh fruit or fruit compote
Jam or honey
Fried eggs and bacon (savory option)

Storage & Reheating

Refrigerate: Up to 3 days in an airtight container
Freeze: Up to 1 month with parchment between slices
Reheat: Skillet, toaster oven, or oven at 350°F (175°C)

Easy Variations

Dairy-Free: Use almond, soy, or oat milk
Egg-Rich: Add 1 extra egg for thicker custard
Savory French Toast: Skip sugar; add herbs or grated cheese
Kid-Friendly: Cut into sticks before cooking

Final Thoughts

This Basic French Toast recipe is a dependable classic—simple, affordable, and endlessly customizable. Whether dressed up with syrup or served savory, it’s the foundation every home cook should master.

OTHER RECIPES

Ingredients

4 large eggs
1 cup milk
1 dash salt
Optional: 1 teaspoon sugar
2 tablespoons butter (for the pan)
8 to 10 slices bread (preferably stale or day-old bread)

Steps to Make It

Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk.

Coat a skillet or griddle with a thin layer of butter. Place it over medium-low heat.

Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time to prevent soggy French toast.

Transfer the egg-coated bread slices to the hot skillet or griddle. Heat slowly until the bottom is golden brown. Turn and brown the other side.

Serve French toast hot with butter and syrup, or your preferred toppings. Enjoy the Basic French Toast

recipes !!!

Basic French Toast Video :

Cinnamon French Toast

Few breakfasts feel as comforting—or as indulgent—as Cinnamon French Toast. Thick slices of bread soaked in a fragrant custard of eggs, milk, vanilla, and warm cinnamon, then pan-fried until golden and crisp on the outside while staying pillowy inside. This classic delivers cozy flavor with minimal effort and endless topping possibilities.

Why This Cinnamon French Toast Works

Perfect texture: A balanced custard coats the bread without making it soggy.
Deep cinnamon flavor: Cinnamon blooms in the warm pan, perfuming every bite.
Versatile: Works with everyday sandwich bread or bakery-style loaves.
Crowd-pleaser: Scales easily for brunch, holidays, or meal prep.

Ingredients

Serves 2–3 (4–6 slices)

4–6 slices thick-cut bread (brioche, challah, Texas toast, or day-old white bread)
2 large eggs
½ cup milk (whole or 2% preferred)
1 tsp ground cinnamon
1 tsp vanilla extract
1–2 tbsp sugar (granulated or brown, optional)
Pinch of salt
1–2 tbsp butter (for the pan)

Optional Enhancers

⅛ tsp nutmeg or allspice
1 tbsp cream for extra richness
Zest of ½ orange for a citrus lift

How to Make Cinnamon French Toast

Whisk the custard: In a shallow bowl, whisk eggs, milk, cinnamon, vanilla, sugar (if using), and salt until smooth.
Soak the bread: Dip each slice for 10–20 seconds per side—long enough to coat, not drench.
Heat the pan: Melt butter in a nonstick skillet or griddle over medium heat until foamy.
Cook: Add bread and cook 2–3 minutes per side, until deeply golden and cooked through. Adjust heat to avoid scorching.
Serve hot: Transfer to plates and top as desired.

Best Bread for French Toast

Brioche/Challah: Rich, custardy center; bakery-quality results.
Texas Toast: Thick and sturdy; classic diner style.
Day-Old Bread: Absorbs custard better and holds shape.

Tip: If bread is fresh, dry slices in a 300°F (150°C) oven for 8–10 minutes before dipping.

Topping Ideas (Mix & Match)

Classic: Maple syrup, powdered sugar, butter
Fruit-forward: Fresh berries, caramelized bananas, apple compote
Crunchy: Toasted pecans, walnuts, or almond slivers
Indulgent: Whipped cream, mascarpone, or cream cheese glaze
Spiced sugar: Cinnamon-sugar sprinkle right off the pan

Make-Ahead & Storage

Make ahead: Cook and cool; refrigerate up to 3 days.
Freeze: Layer with parchment; freeze up to 1 month.
Reheat: Skillet over medium, toaster oven, or 350°F (175°C) oven for 8–10 minutes.

Variations

Cinnamon Roll French Toast: Use sliced cinnamon rolls; reduce sugar.
Vegan: Swap eggs for ¼ cup chickpea flour + ¾ cup plant milk; add vanilla and cinnamon.
Protein Boost: Add 1 tbsp Greek yogurt to the custard.
Baked French Toast: Arrange soaked slices in a buttered dish; bake at 375°F (190°C) for 25–30 minutes, flipping once.

Nutrition Snapshot (per serving, approximate)

Calories 260 | Protein 9g | Fat 11g | Carbs 32g | Fiber 2g

Final Thoughts

This Cinnamon French Toast recipe nails the balance between crisp edges and a tender center, with warm spice in every bite. Simple enough for weekdays, special enough for brunch—save it, share it, and make it your signature breakfast.

OTHER RECIPES

French Toast Ingredients:

* 1 egg
* 2 egg whites
* 1/4 cup milk
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* dash nutmeg
* 8 slices French bread, sliced on diagonal

French Toast Preparation:

In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.

Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup and enjoy the Cinnamon French Toast recipe !!!

Cinnamon French Toast Video :

Original Recipe French Toast

A timeless French toast made the traditional way: thick slices of bread soaked in a creamy vanilla-cinnamon custard, gently pan-fried until golden and crisp on the outside, tender and custardy inside.

SERVES: 4 (8 slices)

TOTAL TIME: 20–25 minutes

INGREDIENTS

For the Custard Batter

4 large eggs
1 cup whole milk (or half-and-half for richer toast)
¼ cup heavy cream (optional but classic and delicious)
2 tbsp granulated sugar
1½ tsp pure vanilla extract
½–1 tsp ground cinnamon
⅛ tsp ground nutmeg (optional, very traditional)
Pinch of salt

For the Bread

Choose a bread with good absorption and structure:

8 slices thick-cut brioche, challah, French bread, or Texas toast
Slices ¾–1 inch thick are ideal
Slightly stale bread (1 day old) is perfect—it absorbs better

For Cooking

2 tbsp butter
1–2 tbsp oil (helps prevent butter from burning)
Additional butter as needed for more batches

For Serving

Real maple syrup
Powdered sugar
Fresh berries or sliced fruit (optional)
Butter pats
Cinnamon sugar
Whipped cream (classic diner-style)

INSTRUCTIONS

1. Prepare the Custard

In a medium bowl or wide baking dish, whisk together:

Eggs
Milk
Heavy cream
Sugar
Vanilla
Cinnamon
Nutmeg
Salt

Mix until the custard is smooth and the spices are evenly distributed.
(If using cinnamon, whisk vigorously so it doesn’t float on top.)

2. Preheat the Pan or Griddle

Set a large skillet or griddle over medium or medium-low heat.

Add 1 tbsp butter + a splash of oil.
(Butter for flavor, oil for stability—classic technique.)

Heat until butter melts and begins to foam lightly.

3. Soak the Bread

Place each bread slice into the custard.

Let sit 15–30 seconds per side depending on thickness:

Soft breads: quick dip
Thick-cut brioche or stale bread: longer soak

The goal: fully moistened but not falling apart.

Let excess custard drip off.

4. Cook the French Toast

Lay soaked slices on the hot skillet.

Cook 3–4 minutes per side until:

Golden
Slightly crisp on edges
Custard fully set inside
Bottom evenly browned, not scorched

Add more butter/oil as needed between batches.

5. Keep Warm (Optional)

Place cooked French toast on a baking sheet in a 200°F (95°C) oven.

This keeps slices hot and crisp while finishing the rest.

6. Serve Immediately

Serve French toast hot with:

Butter
Maple syrup
Powdered sugar
Cinnamon sugar
Berries
Or all of the above

PROFESSIONAL TIPS

✔ Use Day-Old Bread

Slightly dry bread soaks up custard more evenly.

✔ Low–Medium Heat

Prevents burning while allowing the custard interior to cook fully.

✔ Add Milk + Cream

The cream improves richness and creates that classic custardy center.

✔ Let Bread Drain Before Frying

Prevents sogginess and gives crisp edges.

✔ Flavor Variations

Add orange zest, almond extract, rum extract, or even a splash of brandy for a French bistro touch.

OPTIONAL ADD-ONS & VARIATIONS

1. Cinnamon-Sugar Crusted French Toast

Dip cooked slices in cinnamon sugar immediately after frying.

2. Stuffed French Toast

Spread cream cheese, sweetened ricotta, or fruit preserves between slices.

3. Brioche “Custard Brick” French Toast (Hotel Style)

Use extra-thick brioche and soak longer for a soufflé-like interior.

4. Savory Version

Skip sugar & vanilla; add salt, pepper, herbs.
Serve with bacon, ham, or cheese.

5. Caramelized French Toast

Sprinkle brown sugar in the pan; lay bread over it to caramelize.

SERVING SUGGESTIONS

Warm maple syrup
Whipped cream or Chantilly cream
Berry compote
Lemon curd
Honey butter
Toasted nuts
Fresh banana slices with caramel drizzle

OTHER RECIPES

French Toast Ingredients

* 4 (1 inch thick) slices King's Hawaiian® Sweet Bread
* 4 large eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1/4 teaspoon ground cinnamon
* Butter or oil for frying
* Maple syrup

French Toast Directions

1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm maple syrup. Cool. Enjoy the Original Recipe French Toast recipe !!!

Original Recipe French Toast Video :

French Toasted Salmon Sandwich

A warm, custard-dipped sandwich with tender salmon, melty cheese, herbs, and golden French-toast bread. Think Croque-Monsieur meets salmon melt — creamy, savory, and perfect for brunch or dinner.

Ingredients (2 sandwiches)

For the French toast custard

2 large eggs
½ cup milk (whole or evaporated; or half-and-half for richer flavor)
½ tsp Dijon mustard
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika (optional but great with salmon)
Salt & pepper to taste
½ tsp sugar (optional—helps browning)

For the filling

4 slices of good bread (brioche, sourdough, country loaf, or thick wheat)
1 cup cooked salmon, flaked
- (Grilled, baked, canned, or leftover salmon works)
2–3 tbsp cream cheese OR mayo
1 tsp lemon juice
1 tsp chopped dill or parsley
½ cup shredded cheese (Swiss, Gruyere, mozzarella, or cheddar)
Optional additions:
- Thinly sliced red onion
- Spinach leaves
- Capers
- Tomato slices (patted dry)

For cooking

1–2 tbsp butter
A splash of oil to prevent burning

Instructions

1. Make the salmon filling

In a bowl, combine:

Flaked cooked salmon
Cream cheese or mayo
Lemon juice
Dill/parsley
A pinch of salt & pepper

Mix until creamy but still slightly chunky.
Taste and adjust seasoning (salmon loves lemon and herbs).

2. Make the custard

Whisk together in a shallow bowl:

Eggs
Milk
Dijon
Spices
Salt & pepper

Whisk well until smooth.

3. Assemble the sandwiches

Spread the salmon mixture evenly on two slices of bread.

Top each with your preferred cheese.
Add optional extras like onions, spinach, or capers.
Cover with the second slice of bread and gently press.

4. Dip the sandwiches

Heat a skillet over medium heat with butter + a bit of oil.

Dip each salmon sandwich into the custard:

5–6 seconds per side
Let excess drip off
Do not oversoak — salmon filling is soft.

5. Cook until golden

Place sandwiches in the skillet and cook:

3–4 minutes per side, or until:
- The bread is deeply golden and crisp
- Cheese is melted
- The center is hot

Add more butter halfway through for extra color and flavor.

6. Rest and serve

Let stand 1 minute before slicing so the filling sets.

Serve warm, cut diagonally.

Variations

Herb Lemon Salmon Toast Melt

Add fresh basil or tarragon.
Use mozzarella for a lighter taste.

Smoked Salmon Version (No cooking inside)

Use smoked salmon + cream cheese + dill inside.
Only dip and toast the outside like French toast.
Very brunch-vibes.

Spicy Version

Add sriracha or chili flakes to the salmon mix.
Use pepper jack cheese.

Creamy Alfredo Salmon

Mix the salmon with 1–2 tbsp Alfredo sauce for a richer filling.

OTHER RECIPES

French Toasted Ingredients:

* 1 can (7 1/2 ounces) salmon, drained and flaked
* 1/3 cup chopped celery
* 1/8 teaspoon pepper
* 1/4 cup mayonnaise
* 2 tablespoons sweet pickle relish
* 8 slices bread
* butter
* 1 egg
* 2/3 cup milk

French Toasted Preparation:

Combine flaked salmon, celery, pepper, mayonnaise, and relish, blending well with a fork. Spread equal amounts of salmon mixture on 4 slices of bread; cover with remaining 4 slices of bread. Heat butter in a heavy skillet over medium low heat. Beat egg with milk. Dip sandwiches carefully in the egg mixture, then brown on both sides in hot butter in skillet. Cool. Enjoy the French Toasted Salmon Sandwich !!

French Toasted Salmon Sandwich Video :

French Toasted Ham Sandwich

A warm, golden, custard-dipped sandwich filled with savory ham and melty cheese. Perfect for breakfast, brunch, or a quick comforting dinner.

Ingredients (2 sandwiches)

For the custard dip:

2 large eggs
½ cup milk (or half-and-half for richer flavor)
½ tsp Dijon mustard (optional but adds depth)
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
½ tsp sugar (optional, helps browning)

For the sandwiches:

4 slices sturdy bread (brioche, sourdough, wheat, or Texas toast)
4–6 slices of ham (thin or medium-cut)
4 slices cheese (Swiss, Gruyere, cheddar, mozzarella, or a mix)
1–2 tbsp butter for frying
Optional fillings:
- A smear of Dijon mustard
- A thin layer of mayonnaise
- Caramelized onions
- Tomato slices (patted dry)

Optional toppings:

Powdered sugar for a sweet–savory twist
Maple syrup or honey drizzle
Chopped parsley
A fried egg on top (Croque-Madame style)

Instructions

1. Prepare the custard

In a shallow bowl, whisk together:

Eggs
Milk
Dijon
Salt, pepper
Garlic & onion powder
Sugar

Whisk until smooth and no egg streaks remain.

2. Assemble the sandwiches

Lay out the bread slices.
If desired, lightly spread mustard or mayo on the inside.
Layer:

Slice of cheese
Ham slices
Another slice of cheese
Top with the second piece of bread.

Press gently so the sandwich holds together.

3. Dip the sandwiches

Heat butter in a nonstick skillet over medium heat.

Dip each sandwich into the custard on both sides.
Let the bread soak for 5–8 seconds per side so it absorbs flavor without getting soggy.
Lift and let excess drip off.

4. Cook until golden

Place the soaked sandwiches into the hot skillet.

Cook for 3–4 minutes per side, adding more butter if needed, until:

The surface is deep golden brown
The edges are crisp
The cheese is fully melted

Lower heat if browning too fast.

5. Rest & serve

Let the sandwiches rest for 1 minute before slicing — this keeps the filling from oozing out instantly.

Cut diagonally and serve warm.

Variations

Monte Cristo-Style (Sweet Version)

Add a dusting of powdered sugar and serve with raspberry jam or maple syrup.

Herb & Garlic Version

Add chopped parsley, chives, or thyme to the egg mixture.

Spicy Version

Add chili flakes or a splash of sriracha to the custard.
Use pepper jack cheese.

Breakfast Deluxe

Add bacon strips or a fried egg inside.

Serving Suggestions

Crispy hash browns
Fruit salad or berries
Tomato soup
A simple green salad with vinaigrette
Hot coffee or tea

ANOTHER RECIPES

French Toasted Ingredients:

* 12 slices firm white or rye bread
* prepared mustard
* 6 thin slices cooked ham
* 6 thin slices cooked chicken or turkey
* 6 thin slices Swiss or American cheese
* 2 eggs, slightly beaten
* 1/2 cup milk
* 1/4 teaspoon salt
* black pepper, to taste
* 3 tablespoons butter

French Toasted Preparation:

Spread each slice of bread with mustard.

Make 6 sandwiches using 1 slice of ham, cheese, and chicken for each.

Combine eggs, milk, salt, and pepper.

Melt butter in a skillet over low heat.

Dip sandwiches in the milk-egg mixture, turning to coat each side.

Brown in skillet. Cool. Enjoy the French Toasted Ham Sandwich.!!

French Toasted Ham Sandwich Video :

Cajun French toast recipe.: Pain Perdu (Lost Bread)

Cajun French Toast (Pain Perdu – “Lost Bread”)

⚜️ Overview

Pain Perdu, meaning “Lost Bread” in French, is a beloved Cajun and Creole classic that transforms day-old bread into a warm, custardy, golden breakfast dish. Brought to Louisiana by French settlers, this recipe evolved in Cajun homes where nothing was wasted — especially not bread that had gone stale overnight.

The Cajun version of French toast is richer and bolder than its Parisian cousin: infused with warm spices, a hint of vanilla and brown sugar, and often a touch of bourbon, nutmeg, or pecans. When cooked to perfection, it develops a crisp, caramelized crust and a soft, custardy center — the hallmark of true pain perdu.

Served with powdered sugar, maple syrup, or Louisiana-style praline sauce, this dish is both comforting and indulgent — the taste of Southern hospitality on a plate.

🧂 Ingredients (Serves 4)

For the Pain Perdu:

8 slices thick, day-old French bread or brioche
4 large eggs
1 cup whole milk
½ cup heavy cream
¼ cup granulated sugar
1 tablespoon light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 tablespoon bourbon or dark rum (optional, for flavor depth)
2 tablespoons butter (for frying)
Powdered sugar, for dusting

Optional toppings:

Warm maple syrup
Pecan praline sauce
Fresh berries or sautéed bananas
Whipped cream or Creole cream cheese

🔪 Preparation

Step 1 — Prepare the custard

In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, salt, and (if using) bourbon.
The mixture should be smooth and fragrant — a classic Cajun blend of spice and sweetness.

Step 2 — Soak the bread

Slice your day-old French bread into 1-inch-thick pieces. If the bread is too soft, toast it lightly beforehand so it absorbs the custard without falling apart.

Arrange the bread in a shallow dish or baking pan. Pour the custard mixture evenly over the slices, turning each one to coat both sides.
Let the bread soak for 5–10 minutes, or longer if it’s very dense — the goal is for each slice to absorb the custard fully without becoming soggy.

Step 3 — Cook the toast

Heat a large skillet or griddle over medium heat.
Add butter, letting it melt and sizzle gently (not burn).
Place the soaked bread slices on the pan and cook for 3–4 minutes per side, until each piece is golden brown and caramelized, with crisp edges and a soft center.
Transfer to a warm plate or low oven while cooking the rest.

The subtle browning of the sugars gives Pain Perdu its signature flavor — slightly smoky, buttery, and sweet with hints of spice.

Step 4 — Serve

Dust generously with powdered sugar, drizzle with maple syrup, and top with pecans or fruit if desired.
For an authentic Louisiana touch, serve with warm praline sauce — a caramel-like topping made with butter, brown sugar, and cream, studded with toasted pecans.

🍽️ Serving Suggestions

Classic Cajun Breakfast: Serve with smoky bacon or spicy sausage links.
Sweet Brunch: Add a dollop of whipped cream and a side of fresh berries.
Creole Dessert Style: Top with sautéed bananas in brown sugar and rum — a nod to Bananas Foster.

Pair it with Café au Lait or strong chicory coffee for a New Orleans–style breakfast experience.

💡 Chef’s Tips

Bread matters: Day-old French bread holds up best, but brioche or challah adds richness. Avoid soft sandwich bread — it can become too mushy.
Make ahead: The custard mixture can be prepared a day early and stored in the refrigerator.
Add a twist: Stir a tablespoon of orange liqueur, maple extract, or crushed pecans into the batter for extra flavor.
Crispy finish: Sprinkle a little sugar on the bread before frying — it caramelizes beautifully.

❤️ Why It Works

Cajun Pain Perdu captures the essence of Louisiana cooking — resourceful, soulful, and full of flavor. It takes something as humble as leftover bread and transforms it into a golden, indulgent masterpiece. The balance of sweet custard, warm spice, and buttery crispness makes every bite a nostalgic comfort.

From the French settlers of New Orleans to modern Southern kitchens, Pain Perdu remains proof that nothing truly good is ever lost.

Pain Perdu (Lost Bread) Video :

Blueberry French Toast Casserole

🍞 Overview

Blueberry French Toast Casserole is a warm, comforting breakfast (or dessert) that feels like a cross between bread pudding and classic French toast — rich, custardy, and studded with bursts of sweet-tart blueberries. When baked, the top becomes golden and slightly crisp while the interior stays soft, creamy, and perfumed with vanilla and cinnamon.

This dish is beloved for family brunches, Sunday mornings, or any time you want something that feels both indulgent and homemade. It can be assembled the night before, left to soak overnight, and baked fresh in the morning — making it perfect for holidays or lazy weekends.

🧂 Ingredients (Serves 6–8)

For the casserole:

1 loaf day-old French bread or brioche (about 10 cups, cubed)
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ½ cups milk (or half-and-half for extra richness)
½ cup heavy cream
½ cup granulated sugar
¼ cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional, for warmth)
Pinch of salt
Butter for greasing the dish

For the streusel topping:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup cold butter, cut into small cubes

Optional extras:

Zest of one lemon (adds brightness to the blueberries)
A drizzle of maple syrup or blueberry compote for serving

🔪 Preparation

Step 1 — Prepare the bread base

Cut or tear the bread into 1-inch cubes. Day-old bread is best because it absorbs the custard without becoming mushy.
Butter a large 9x13-inch baking dish generously.
Spread half of the bread cubes evenly in the dish.
Sprinkle half of the blueberries over the bread.
Layer the remaining bread cubes and top with the rest of the blueberries.

Step 2 — Make the custard mixture

In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Slowly pour the mixture over the layered bread and blueberries, ensuring every piece gets moistened.
Lightly press down the bread with a spatula so it soaks up the custard evenly.

If making ahead, cover the dish tightly with plastic wrap and refrigerate overnight (at least 6 hours). If baking immediately, let it sit for 30 minutes at room temperature to absorb the mixture.

Step 3 — Prepare the streusel topping

In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the soaked bread.

Step 4 — Bake

Preheat your oven to 175°C (350°F).
Bake the casserole uncovered for 45–55 minutes, until the top is golden brown and the center is set (a knife inserted should come out mostly clean but moist).
For a crisper top, bake an extra 5 minutes.

Step 5 — Serve

Let it cool for about 10 minutes before serving. The casserole will firm up slightly as it rests.

Serve warm with:

A dusting of powdered sugar,
A drizzle of maple syrup,
A spoonful of blueberry sauce or lemon glaze,
Or a dollop of whipped cream.

🍽️ Serving Suggestions

Breakfast & Brunch: Pair with fresh fruit, yogurt, or scrambled eggs for a complete spread.
Dessert Twist: Add a scoop of vanilla ice cream or crème fraîche for an elegant after-dinner treat.
Make-Ahead Option: Assemble the night before and refrigerate; bake fresh in the morning for easy entertaining.

💡 Chef’s Tips

Bread choice matters: Brioche gives a buttery, dessert-like richness; French bread gives a more classic texture.
Blueberry variation: Mix in raspberries or blackberries for a mixed-berry version.
Lemon zest & juice: Add a tablespoon of lemon juice and zest to the custard for brightness.
Storage: Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.

❤️ Why It Works

This casserole combines all the comforting elements of French toast — warm bread, eggs, milk, sugar, and spice — but transforms them into something more luxurious and effortless. The juicy blueberries melt into the custard, creating pockets of flavor, while the crumbly streusel adds texture and sweetness on top.

A golden, bubbling dish that fills the kitchen with the scent of vanilla, butter, and berries — the perfect beginning to a beautiful day.

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