Lemon–Blueberry French Toast

Lemon–Blueberry French Toast

Sep 18th 2025

Sunny lemon custard + jammy blueberry balsamic “syrup” = a brunch plate that tastes like spring any time of year. Sicilian Lemon Balsamic lifts the custard, Blueberry Balsamic reduces into a quick drizzle, and a brush of Lemon Olive Oil on the griddle gives every slice a golden edge.

Ingredients (8 slices / 4 servings)

Directions

  1. Make the blueberry drizzle. In a small saucepan over medium heat, simmer 1 cup Blueberry Balsamic for 3–4 minutes, until slightly thick and glossy. Remove from heat to cool and thicken further.
  2. Whisk the custard. In a shallow bowl, whisk eggs, milk, Sicilian Lemon Balsamic, and lemon zest until smooth.
  3. Griddle. Heat a nonstick skillet or griddle over medium. Lightly brush or drizzle with Lemon Olive Oil.
  4. Dip & cook. Dip each bread slice in custard for 10–15 seconds per side (don’t soak), let excess drip, then cook until deep golden, 2–3 minutes per side.
  5. Serve. Stack slices and spoon on the Blueberry Balsamic reduction. Top with fresh blueberries. Add a touch of maple syrup if you like.

Make It Your Way

  • Extra lemony: Finish with a dusting of lemon zest and powdered sugar.
  • Creamy topping: Stir a teaspoon of Blueberry Balsamic into Greek yogurt and dollop on top.
  • Crispier edges: After cooking, pop slices on a rack in a 300°F oven for 5 minutes.