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.
Surprise your mom this Mother’s Day with a plate of blueberry stuffed French toast. This sweet breakfast is topped with luscious lemon cream for added elegance.
This Blueberry Stuffed French Toast and Lemon Cream is a bit of a mouthful to say, but an even more delicious mouthful to eat! Crusty French bread is stuffed with Bonne Manan’s Wild Blueberry preserves and topped with rich, homemade lemon pastry cream. This would be perfect for breakfast-in-bed for Mother’s Day!
I have to say, I was very excited I was told I’d be working with Bonne Maman, as this is a brand my family regularly enjoys! We always have several jars of their delicious preserves in the fridge, and a few stashed in the pantry just in case! We are a bit partial to their Four Fruits Preserves, but I have to say this Wild Blueberry variety might become our new favorite. A little sweet, a little tart, and perfect in stuffed French toast or just on regular bread with jam! 
While I was initially a little intimidated by the idea of stuffed French toast, I was pleasantly surprised with how easy it ended up being! I just cut thick 1.5 inch slices of French baguette, and then using a sharp knife, I cut a little pocket right along the top. Then I was able to simply spoon the blueberry preserves inside, and proceed as you would with plain French Toast! I used the Wild Blueberry preserves this time, but any of Bonne Maman’s delicious preserves would work fabulously.
Bonne Maman preserves are a delicious staple to have on hand! Their products are natural and non-GMO, free of high fructose corn syrup, artificial colors, or additives. You’ll be happy to know the ingredient label is full of things you can actually recognize and pronounce! The preserves work perfectly in sweet AND savory recipes, and I actually used their Peach Mango Preserves a few posts back to make this sweet chili dipping sauce. In a pinch, these make the most epic PB&J sandwiches!
I hope you whip up these fabulous Blueberry Preserves Stuffed French Toast for Mother’s Day brunch… or just for a fun weekend breakfast!
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For more recipe ideas, check out these fun toasts.
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Blueberry Stuffed French Toast and Lemon Cream
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet blueberry-stuffed French toast, topped with a tangy lemon cream. A delightful Mothers Day brunch!
Ingredients
- 1 loaf French bread
- 1 cups (237 ml) Bonne Maman Wild Blueberry Preserves
- 4 eggs
- 1/2 cups (118 ml) whole milk
- 2 tsp vanilla extract
- 1 lemon zest
- 2-3 tbsp butter
- 3 egg yolks
- 1 1/2 tbsp flour or cornstarch
- 3 tbsp sugar
- 1 3/4 cups (416 ml) whole milk
- 1 tsp vanilla
- 1 lemon zest
- 1/2 cups (118 ml) lemon juice
Instructions
- Prepare the french toast: Cut a loaf of french bread into 1.5-inch thick slices. Cut a slit in the top of each slice, being careful not to cut all the way through. Stuff each slice with 1-2 tbsp of blueberry preserves.
- Preheat a griddle or pan over medium heat and add butter.
- In a shallow bowl, whisk together 4 eggs, milk, vanilla, and lemon zest.
- Soak the bread slices for about 30 seconds per side, then transfer to the hot griddle or pan. Do not over-soak.
- Cook for 8-10 minutes per side, ensuring the bread cooks through without burning.
- Make the pastry cream: In a medium non-stick pot (off heat), whisk together egg yolks, flour (or cornstarch), and sugar until smooth.
- Whisk in milk until the mixture is smooth and lump-free.
- Cook over medium heat, whisking constantly, until the mixture thickens into a silky cream.
- Remove from heat and whisk in lemon juice and vanilla extract.
- Serve the pastry cream immediately with the French toast. The cream may be served warm or cold.
Notes
- For easier stuffing, use a small knife or piping bag to fill the bread slices.
- Stale bread works best for French toast; it absorbs the custard mixture better.
- To prevent curdling, temper the egg yolks by slowly whisking in a small amount of the hot milk mixture before adding the remaining milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 150
Frequently Asked Questions
What type of bread should I use for the Blueberry Stuffed French Toast?
You should use a crusty French baguette, cut into thick 1.5 inch slices for the best texture and flavor.
How do I properly cut the pocket in the French bread for stuffing?
Using a sharp knife, carefully cut a small pocket along the top of each slice without cutting all the way through.
Can I use a different flavor of Bonne Maman preserves for this recipe?
Yes, while the recipe specifically calls for Wild Blueberry preserves, you can substitute with other flavors like Four Fruits or any jam you prefer.
