RecipeFix original

Blueberry Banana French Toast

25 minutes · serves 4 · Vegetarian · Nut-Free

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Ingredients

For the French toast

• 4 large eggs
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 8 slices brioche, about 3/4 inch thick, preferably a day old
• 3 tablespoons butter, divided

To serve

• 1 cup blueberries
• 2 ripe bananas, sliced
• Maple syrup

Method

Get ready

1. Heat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside it to keep the first batch warm.
2. Whisk the eggs, cinnamon and salt in a wide, shallow dish until smooth; cinnamon clumps if it goes straight into milk. Whisk in the milk and vanilla until no streaks of egg white remain.

Cook the French toast

1. Melt half the butter in a large nonstick skillet over medium heat. It should sizzle gently rather than brown; if the pan is too hot, the outside scorches before the center sets.
2. Dip 4 slices of brioche in the egg mixture for about 10 seconds a side, just long enough to soak through without falling apart, and let the excess drip back into the dish.
3. Cook the slices for 2 to 3 minutes, until deep golden underneath, then turn and cook for 2 to 3 minutes more, until the second side is golden and the center feels springy rather than wet when pressed.
4. Move the cooked slices to the rack in the oven. Melt the remaining butter in the skillet and repeat with the rest of the brioche.

Serve

1. Top the French toast with the blueberries and banana and serve with maple syrup.

Cook's notes

• Day-old bread soaks up the egg mixture without turning soggy. If your brioche is very fresh, dry the slices in the warm oven for 10 minutes before soaking.
• Challah works in place of brioche. Thick-cut sandwich bread does too; give it a quicker dip.
• To make ahead, cool the cooked slices on a rack, freeze them in a single layer, then bag them. Reheat from frozen in a toaster.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.