Brioche French Toast with Blueberry Syrup – orange and vanilla-infused french toast topped with homemade blueberry syrup. A delicious way to celebrate lazy weekend mornings.
This isn’t your ordinary french toast. Picture this: thick slices of bread dipped in a custard infused with orange and vanilla, cooked until golden brown, and topped with homemade blueberry syrup. The perfect lazy weekend breakfast – and you don’t have to leave home to enjoy it.
Brioche French Toast with Blueberry Syrup
This french toast starts with rich brioche bread. The custard mixture is infused with freshly-squeezed orange juice and vanilla extract which add tremendous flavor. But, the crowning jewel is the homemade blueberry syrup that is so easy to whip up. The syrup is a little bit sweet and a little bit tart and pairs perfectly with the brioche french toast.
Ingredients in french toast
- brioche bread
- heavy cream or half-and-half
- vanilla extract
- sugar – granulated and light brown
- powdered sugar and fresh mint for garnish
Homemade blueberry syrup is so easy to make
This homemade blueberry syrup is so easy to make and can simmer while the french toast is prepared. Simply add all of the syrup ingredients – except for the vanilla extract, which I like to stir in at the end – to a small saucepan. Simmer on medium-low for 20-30 minutes until most of the blueberries have broken down and the mixture has thickened. If using frozen blueberries, allow the syrup to simmer for a few extra minutes.
This syrup is not overly sweet. It has the perfect balance of sweet and tart. You can adjust the amount of sugar added based on the sweetness of the blueberries. Refrigerate the syrup in an airtight container for 1-2 weeks.
Making Brioche french toast
Brioche bread is an eggy, rich, fluffy bread. This makes it perfect for french toast. Alternatively, you can also use Challah bread. Loaves of Brioche (and Challah) can be found in the bakery section of most supermarkets.
Slice the Brioche into thick slices. One loaf will yield about 8-10 slices 3/4-inches thick. I like using a cast iron griddle pan because it gives the bread a beautiful golden brown exterior. While the pan preheats, whisk together the eggs, cream, orange juice, and vanilla extract. Dip both sides of the bread into the custard mixture. Fresh bread will absorb the custard quickly, so it only needs a quick dunking. If you are using older, slightly stale bread, let the bread soak in the custard for slightly longer to absorb the egg mixture.
Cook the bread 2-3 minutes per side until golden brown. Transfer to a serving platter. If making larger quantities, keep the french toast warm in a 200-degree oven until ready to serve.
Serve the Brioche french toast with the blueberry syrup and a dusting of powdered sugar. I like to garnish with fresh mint and some orange zest. It makes such a pretty plate.
Can french toast be frozen?
French toast can be made ahead of time and frozen. Let the french toast slices cool before storing in a zipper-top freezer bag for up to one month. When ready to serve, warm the french toast in a toaster oven using 1-2 toast cycles. Alternatively, put on a sheet pan, cover with foil, and heat in a 375-degree oven for 5-10 minutes until warmed through.
Celebrate your weekends with this delicious breakfast dish. It’s easy to whip up and so good! If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More great ways to celebrate the weekend
- Glazed Chocolate Chunk Scones
- Orange Scones
- French Onion Breakfast Casserole
- Sausage, Apple, and Cheddar Quiche
- Roasted Potato Hash with Chorizo and Eggs
Orange and vanilla-infused french toast with slightly tart blueberry syrup.
- 18 ounces fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup water
- 1 orange, juiced and zested
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 loaf Brioche bread (8-10 slices)
- 4 eggs
- 3/4 cup half-and-half
- 1/2 orange, juiced
- 1 teaspoon vanilla extract
- fresh mint for garnish
- powdered sugar for garnish
In a small saucepan, combine the blueberries, sugars, water, orange juice and zest, and cornstarch. Bring to a gentle simmer, stirring occasionally. Simmer over medium-low for 20-30 minutes until thick and syrupy. Some of the blueberries will breakdown, some will remain whole. Stir in the vanilla extract and serve. Refrigerate leftovers in an airtight container.
In a shallow dish, combine the eggs, half-and-half, orange juice, and vanilla extract. Whisk to incorporate.
Preheat a griddle pan over medium heat. When hot, grease the pan with butter before grilling the french toast.
Slice the brioche into 8-10 slices, approx. 3/4-inch thick. Dip each slice into the egg mixture, turning to coat both sides. Place the bread on the griddle. Cook 2-3 minutes per side until golden brown.
Plate and top with blueberry syrup. Garnish with a dusting of powdered sugar, fresh mint, and orange zest.