French Toast with Blueberry Preserves and Sliced Almonds

This recipe adds a little bit of sweet and crunchy goodness to this favorite breakfast - or brunch treat.

by Sara Sullivan
Your bread of choice can be substituted for Italian bread. I recommend picking up an uncut loaf from your local bakery a few days prior to making this. Slightly stale bread will absorb more of the egg mixture than fresh bread.

French Toast with Blueberry Preserves and Sliced Almonds

Course Brunch
Servings 8 slices


  • 4 large eggs
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinammon
  • 1 pinch salt
  • 2 tbsp butter
  • 8 slices Italian bread (1 inch thick)
  • powdered sugar
  • local blueberry preserves
  • sliced almonds
  • New York State maple syrup
  • whipped cream


  • Whisk eggs, milk, vanilla extract, cinnamon and salt in a large bowl.
  • Melt butter in a large skillet on medium-high heat.
  • Dip both sides of bread in egg mixture and lay it on the pan. You should be able to fit multiple slices on the pan to expedite the cooking process.
  • Cook for about 1 minute, or until golden brown, then flip and cook for 1 minute more.
  • Remove from pan and place on a serving platter.
  • Repeat this process with remaining slices of bread.
  • Dust French toast with powdered sugar, spoon on blueberry preserves and sprinkle sliced almonds on top.
  • Serve with maple syrup and whipped cream on the side.
Keyword Breakfast, Brunch

Sara Sullivan is a food photographer and recipe developer who was raised in Ithaca. For more recipes, follow her on Instagram @saralynn.bakes.

This recipe was first featured in the Spring 2021 issue of the magazine.

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