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Blueberries and Cream French Toast

Rachael White
Course Breakfast


For the French toast:

  • soft French bread 1-2 days old, sliced into 1 inch slices
  • 6 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons unsalted butter for your pan

Devonshire Cream:

  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 tablespoons sugar
  • juice of one lime 1 - 2 tablespoons

For the syrup:

  • 1/3 cup Bonne Maman Wild Blueberry Preserves
  • 1/3 cup pure maple syrup
  • 2 large sprigs of mint leaves gently bruised

Additional toppings:

  • fresh mint leaves
  • fresh berries strawberries, blueberries, blackberries, raspberries- they all work beautifully!
  • additional orange zest


  • Combine the eggs, zest, vanilla and cinnamon in a 9x13 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 allow to cook for 10 minutes, being careful to keep the heat consistent.
  • Meanwhile, heat a griddle or large nonstick skillet over medium heat. Melt 1 teaspoon of butter in the pan, spreading it evenly over the surface. Soak 4 slices of bread at a time in the egg mixture, about 45 seconds-1 minute per side. Remove the bread and let some of the egg mixture drip off before carefully setting it in your pan. Cook the bread for about 2 minutes per side or until you have a deep golden crust. Continue with remaining bread slices.
  • Serve immediately by stacking a few slices of the toast on a plate, drizzling with the minty blueberry syrup, topping with a dollop of Devonshire cream, and finishing it with a handful of fresh berries of your choice. Garnish with a couple mint leaves and serve!


Pro tip: if you're bringing this to your fabulous mother for Mother's Day breakfast in bed, don't forget the coffee. Strong, strong coffee.