Published:
Feb 8th 2025
by 
Last updated: Feb 8th 2025
Crunchy French Toast is the ultimate breakfast. Who needs plain old French Toast when you can have French Toast crusted with crunchy cashews and drizzled with homemade blueberry syrup?
Trust me, you have never had French Toast like this. The only thing that could improve this meal is a side of air fryer sausage patties. Either way, you will be enjoying an epic meal.
Why is my French toast not crispy?
There are several reasons why your French toast may be soggy. For example, if you use fresh bread or bread that is sliced too thin, it can come out soggy. French toast can also be soggy if you use skim milk or add too much milk to the custard. Other reasons why your French toast may have a soggy texture include soaking it in the custard too long and cooking it at an extremely high temperature, causing the outside of the French toast to cook unevenly.
Is French toast supposed to be soft or crispy?
French toast is both soft and crispy. The exterior should be golden and crispy, while the interior should be creamy and slightly soft on the inside.
What can I substitute for milk in French toast?
You can use heavy cream or half-and-half instead of milk in French toast. If you are looking for non-dairy options, you can use coconut milk, oat milk, almond milk, soy milk, or cashew milk instead of milk in French toast.
Do you use butter or oil for French toast?
It depends on your preference. Butter gives French toast a deep, rich flavor, making it the most popular option. However, you can also use neutral-flavored oil or a mix of butter and oil to prepare your French toast.
Time & Serves
Ingredients
1 cup Fresh Blueberries
½ cup Water
½ cup Granulated Sugar
Zest of 1 Lemon
Juice of 1/2 Lemon
1 teaspoon Vanilla Extract
4 large Eggs
½ cup Half-and-Half
3 tablespoons Brown Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt
4 cups raw Cashews, roughly chopped
1/4 cup Unsalted Butter
8 slices Whole Wheat Challah bread, cut into 1-inch thick slices
Instructions
Place the blueberries and water in a blender and blend until smooth.
Place the blueberry water mixture in a small pot. Add the sugar, lemon zest, lemon juice, and vanilla extract and mix until combined.
Place the blueberry syrup over medium-high heat and let it come to a boil. Decrease the heat to low and cook the blueberry syrup for 10–15 minutes until it thickens and develops a syrup consistency.
Remove the blueberry syrup from the heat. Set it aside to cool.
Whisk the eggs, half-and-half, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt in a shallow baking dish until combined.
Place the cashews on a plate and spread them into an even layer.
Place 2 tablespoons of butter into a large skillet and set it over medium-high heat.
Dip 4 slices of challah bread into the egg mixture, then press both sides of the challah bread into the chopped cashews.
Place them in the skillet in a single layer and cook them for 3–4 minutes per side until golden brown. Put the French toast on a serving platter and set it aside.
Repeat step 5 until all the French toast has been cooked.
Pour the blueberry syrup into a serving dish and serve the dish with crunchy French toast.
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