Crispy Blueberry Toast


Mediocre French toast is easy to come by: it’s served in diners and kitchens everywhere. Excellent French toast, on the other hand, is a bit more elusive. The Baking Steel griddle, paired with the proper technique and ingredients, can help you attain that certain je ne sais quoi

Using an absorbent bread is key here: slices of brioche, my favorite for French toast, act like little sponges, absorbing the custardy mixture of milk, egg, and spices. The moment these saturated slices hit the heated surface of your steel griddle surface, they will begin to “set”, sealing in that perfectly creamy texture on the inside while allowing for a perfect golden-brown and crispy outside. 


Crispy Blueberry Toast

Makes 4 thick slices 

Recipe From Baking With Steel

2 large eggs

113 grams (4 ounces, or 1/2 cup) whole milk

2 g (1/2 teaspoon) ground cinnamon

1 pinch each (or to taste) ground clove, ginger, and nutmeg 

4 slices (approximately 1 inch thick each) day-old bread

56 g (2 tablespoons) unsalted butter, melted


  1. Position your Baking Steel or Baking Steel Griddle on the stovetop. Preheat on medium-hot heat for 10-15 minutes for a surface temperature of 275-300 degrees F. If you place a small pat of butter on of the surface; it should begin bubbling gently, but should not brown or blacken right away.

  2. Whisk together the eggs, milk and spices in a shallow bowl or pie plate.

  3. Soak the bread slices in the wet mixture, pressing on the toast to make sure it all gets fully absorbed.

  4. Brush some of the melted butter on the surface of the hot Steel. 

  5. Place the toast down on top of the butter; you want to hear a little sizzle, but not too much. You’re not trying to sear the toast over super-high heat; it’s more of a slow but steady approach.

  6. After about 1-2 minutes, lift a corner of the bread with a spatula. If the bread looks browned to your liking, flip to cook the second side. 

  7. Once toasted to your liking, remove the slices from the Steel.

  8. Pour the blueberry compote on top with a slab of butter; serve immediately.


Blueberry Compote


1/2 cup fresh blueberries

1 tsp cane sugar

1 tbsp water

  1. Combine 1/2 blueberries, sugar and water in a saucepan and cook over medium heat for 5 minutes, until blueberries begin to separate or break apart. Add remaining blueberries and stir. Pour over warm French toast. Can be stored in refrigerator for 3 days.

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