Taste of Home: Blueberry French toast

Channel 4's Sunday Brunch Bread Expert Jack Sturgess shares his take on a childhood favourite, eggy bread, upgrading it with macerated figs

We used to call it “eggy bread”, but these days we’re a little more classy…Weekends for our little family can sometimes be busy, but on the off chance we have nothing on, breakfast becomes an event, and that often means dressing gowns and French toast. When I was a kid there would be three topping options; sugar, syrup or both and I always remember what a treat it would be. The base of this dish brings real nostalgic vibes for me, and the macerated figs are a little nod to my chef career since. 

Here I have used slices of homemade blueberry and honey bread, but you can use any fruit bread really or even brioche

Jack Sturgess, bread expert

Jack Sturgess is Channel 4's Sunday Brunch Bread Expert


Serves 2

  • 2 medium eggs
  • 100ml (3½fl oz) milk
  • 1 tbsp golden caster (superfine) sugar
  • 4 stale slices of blueberry, orange and honey plait, around 2.5cm (1in) thick
  • 20g (¾oz) butter

For the figs

  • 150g (5½oz) fresh figs
  • 50g (1¾oz) blueberries
  • zest and juice of ½ orange
  • 2 tbsp honey

To serve

  • 200g (7oz) Greek yogurt


Blueberry French toast with macerated figs and Greek yogurt

The recipe is a new twist on "eggy bread", an old childhood favourite

  1. Macerate your figs ahead of time: Trim the stalky tip from your figs and discard. Cut them into quarters and place them in a large mixing bowl. Cut your blueberries in half and add them to the bowl too, along with the orange zest and juice and honey. Gently mix everything around to coat, and tip the mixture into a small container or re-usable food bag. Squeeze all the air from the bag and seal, then leave in the fridge for two hours or overnight.

  2. For the French toast: In a baking tray, beat your eggs and milk together with the sugar. Dip in both sides of your bread slices and leave them in there to soak.

  3. Warm the butter in a large heavy frying pan (skillet) until foaming and place your soaked bread slices into the pan. Cook gently for around 2½–3 minutes on each side until golden.

  4. Divide your toast between two plates, top with a generous amount of yogurt and a few good spoonfuls of your figs and blueberries. Finish with a drizzle of the fig juice.

Bread Every Day: Bake with Jack by Jack Sturgess

Extracted from Bake with Jack by Jack Sturgess (Ebury Press, £22)

Photography by Andrew Hayes-Watkins 

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