PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Check out this stunning stack of French toast layered with a minty blueberry sauce and topped with sweet Devonshire cream.
My birthday is in June, which in Minnesota meant the perfect season for strawberries. Every year that I can remember, my mom made us stacks of pancakes drizzled with her homemade strawberry syrup, fresh strawberries, and a generous dollop of her Devonshire cream. It was heavenly. These days, I’m rarely in Minnesota for my birthday. In fact, I don’t think I’ve been there for nearly a decade. But once the weather starts to warm up and feel like those early days of summer, I begin to crave this childhood favorite something fierce. Luckily, I’ve foundmany variations that work any time of year. This one, featuring custard-soaked slices of french toast and a fresh blueberry syrup with a hint of mint, is what breakfast dreams are made of.
Can we talk about how much joy a stack of carbs can bring to a Saturday morning? Even better if its delivered to you while you’re still in bed. *HINT TO ANYONE LOOKING FOR MOTHER’S DAY INSPIRATION* 
Seriously thought, this French toast with minty blueberry syrup and Devonshire cream is perfect if you want to make someone feel extra special. Full disclosure: the cream is really more of a “mock” Devonshire cream. It isn’t traditional, but it’s what we always had. Don’t turn me in to the Devonshire cream police, OK? Thanks. You’re the best.
You can make the syrup with your favorite jam, but I love it with Bonne Maman Blueberry Preserves. Pretty much all of their jams are completely addicting, but the blueberry is perfect with the kick from the fresh mint. Between the syrup and my secret French toast weapon (spoiler alert: the answer is orange zest) this breakfast is full of fresh flavor and nostalgia. Can’t go wrong! If you’re looking for some extra points with mom, you should probably enter her in the fantastic sweepstakes to give her a chance at winning some beautiful Le Creuset pieces AND lots more preserves so you can make her your winning French toast every weekend
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Blueberries and Cream French Toast
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Sweet French toast soaked in a creamy custard, topped with homemade blueberry syrup and a tangy Devonshire cream. Perfect for a weekend brunch!
Ingredients
- 6 large eggs
- 1/2 cups (118 ml) whole milk
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter for your pan
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) sour cream
- 2 tablespoons sugar
- 1 - 2 tablespoons juice of one lime
- 1/3 cups (79 ml) Bonne Maman Wild Blueberry Preserves
- 1/3 cups (79 ml) pure maple syrup
- 2 large sprigs of mint (leaves gently bruised)
- fresh mint leaves
- fresh berries (strawberries, blueberries, blackberries, raspberries- they all work beautifully!)
- additional orange zest
- soft French bread (1-2 days old, sliced into 1 inch slices)
Instructions
- Combine the eggs, zest, vanilla, and cinnamon in a 9×13 inch pan and whisk until smooth. Set aside.
- Beat the heavy cream in the bowl of an electric mixer until soft peaks form. Add the sugar, mixing until just combined. Fold in the sour cream and lime juice. Refrigerate until ready to use.
- Combine the preserves, syrup, and mint leaves in a small saucepan over medium-low heat. Bring to a low simmer and cook for 10 minutes, maintaining consistent heat.
- Heat a griddle or large nonstick skillet over medium heat. Melt 1 teaspoon of butter in the pan, spreading it evenly.
- Soak 4 slices of bread at a time in the egg mixture for 45 seconds to 1 minute per side. Remove the bread, letting excess egg mixture drip off before placing it in the pan.
- Cook the bread for about 2 minutes per side, or until a deep golden crust forms. Repeat with remaining bread slices.
- Stack a few slices of toast on a plate, drizzle with minty blueberry syrup, top with a dollop of Devonshire cream, and finish with fresh berries. Garnish with mint leaves and serve immediately.
Notes
- For richer flavor, use challah or brioche bread instead of French bread.
- To make ahead, prepare the Devonshire cream and blueberry syrup up to a day in advance and store separately in the refrigerator.
- If you don’t have Bonne Maman preserves, substitute any good quality blueberry jam or compote.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 400
- Sugar: 25
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
What is the best way to prepare the minty blueberry syrup for this French toast?
To make the minty blueberry syrup, simmer fresh blueberries with a hint of fresh mint until the berries burst and the mixture thickens slightly.
How can I make the Devonshire cream for this recipe?
The Devonshire cream in this recipe is a mock version, so you can simply whip together heavy cream with a bit of sugar and vanilla to achieve a sweet, creamy topping.
What type of bread works best for the custard-soaked French toast?
For the custard-soaked French toast, a thick-cut bread like brioche or challah is recommended as it absorbs the custard mixture well without falling apart.
