Cornmeal French Toast with Maple-Blueberry Sauce
Recipe type: Breakfast, Brunch
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Cornmeal adds a little crunch to buttermilk-soaked French toast. If you have leftover maple-blueberry sauce, it's good with peanut butter on a toasted English muffin and I can imagine adding it to a milkshake would be life-changing.
  • 2 c. Blueberries, fresh or frozen
  • ½ c. Pure Maple Syrup
  • 1 c. Buttermilk
  • 3 Eggs
  • 2 Tbsp. Sugar
  • ¼ tsp. Salt
  • ¾-1 c. Cornmeal
  • 8 slices (about ¾ in. thick) Challah (or your favorite bread to use for French toast)
  • Butter
  1. Preheat oven to 200°.
  2. Combine the blueberries and maple syrup in a small saucepan. Cook over medium heat until the berries have released most of their juices but haven't completely broken down, about 15 minutes.
  3. Meanwhile, whisk together the buttermilk, eggs, sugar, and salt in a shallow bowl or pie plate. Sprinkle about ½ c. cornmeal on another plate. Soak each slice of bread in the buttermilk mixture, about 2 minutes per side until thoroughly saturated. Remove and transfer to the plate of cornmeal. Evenly coat both sides with cornmeal and transfer to a plate while you prepare the remaining slices.
  4. Melt about 1 Tbsp. butter on a griddle over medium heat. Cook the French toast until golden, about 5 minutes per side. Keep warm in the oven until you are ready to serve.
  5. Top the French toast with the warm blueberry sauce. Pour yourself a cup of coffee and ponder what life would be like if every day could start so gloriously.
Recipe by strawberryplum at