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)
- 4 eggs
- ½ cup milk
- ¼ cup The Olive Leaf Sicilian Lemon Balsamic
- ¼–½ tsp fresh lemon zest
- The Olive Leaf Lemon Olive Oil, for the griddle
- 1 cup The Olive Leaf Blueberry Balsamic
- Fresh blueberries, for topping
- 8 slices of your favorite bread (brioche, challah, or thick sandwich bread)
Directions
- 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.
- Whisk the custard. In a shallow bowl, whisk eggs, milk, Sicilian Lemon Balsamic, and lemon zest until smooth.
- Griddle. Heat a nonstick skillet or griddle over medium. Lightly brush or drizzle with Lemon Olive Oil.
- 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.
- 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.