French Toast with Fresh Blueberries

Thick slices of white bread or challah dipped in a vanilla-cinnamon egg wash, pan-fried in butter until golden, then piled with fresh blueberries, a dusting of powdered sugar, and warm maple syrup. This is French toast at its most straightforward, and when the bread and blueberries are good, it doesn’t need anything else.

Cutting the bread a full inch thick is what separates this from limp diner-style French toast. Thick slices absorb the egg mixture on the outside while staying soft and custardy in the center, giving you that golden, crispy shell around a tender interior.

A splash of water in the egg batter might seem unusual, but it thins the custard just enough to coat the bread evenly without making it too heavy. The vanilla and cinnamon perfume the entire batch.

Pro Tips

• Use day-old bread. Fresh bread is too soft and falls apart when dipped. Slightly stale bread absorbs the egg mixture without disintegrating.
• Challah is the best choice if you can find it. Its enriched, eggy dough makes the richest, most custardy French toast.
• Cook over moderate heat. Too hot and the outside burns before the egg cooks through. You want a steady, golden sizzle.
• Warm the maple syrup in the microwave before serving. Cold syrup on hot French toast cools it down instantly.

Variations

• Stuffed French toast: Spread cream cheese between two slices before dipping for a decadent, filled version.
• Berry compote: Simmer the blueberries with a tablespoon of sugar until they burst into a warm sauce instead of using them fresh.