Crunchy Jam-Filled French Toast

Breakfast

Jun 4

Golden, buttery brioche slices are stuffed with a sweet-tart blueberry chia jam, dipped in a lightly spiced custard, and coated in crunchy cornflakes for an irresistible crispy exterior. Using the New Reynolds Kitchens® Countertop Prep Paper keeps the cereal-crushing and french toast coating process neat and efficient, making this dish as easy to prepare as it is impressive to serve.

Crunchy Jam-Filled French Toast

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Print the Recipe

Ingredients

For the blueberry chia jam:
- 2 cups fresh or frozen blueberries
- 1/3 cup honey or sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 3 tablespoons chia seeds
- Pinch of salt
For the french toast:
- New Reynolds Kitchens® Countertop Prep Paper
- 8 slices brioche bread (slightly stale preferred)
- 2 cups cornflakes cereal
- 3 large eggs
- 1/2 cup half-and-half
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- Butter, for cooking
For serving:
- Powdered sugar
- Maple syrup
- Extra fresh blueberries

Instructions

Make the blueberry chia jam: In a small saucepan over medium heat, combine the blueberries, honey or sugar, lemon zest, lemon juice, and salt. Cook, stirring occasionally and lightly mashing the berries as they soften, until juicy and broken down, about 5–7 minutes. Stir in the chia seeds and cook for 1–2 minutes more. Remove from the heat and let cool until thickened and spreadable.
Prep the cornflake coating: Lightly dampen your countertop with a towel or spray bottle. Lay Reynolds Kitchens® Countertop Prep Paper shiny-side down, pressing gently so it adheres to the surface. Pour the cornflakes onto the paper and gently crush with your hands or a rolling pin into coarse crumbs, leaving some larger flakes for extra crunch.
Assemble the sandwiches: Spread 2–3 tablespoons of blueberry chia jam onto 4 slices of brioche, leaving a small border around the edges. Top with the remaining bread slices and gently press together.
Make the custard: In a shallow bowl large enough to fit the sandwiches, whisk together the eggs, half-and-half, sugar, vanilla, cinnamon, and salt until smooth.
Dip and coat: Dip each stuffed sandwich into the custard, letting it soak briefly on both sides. Transfer to the crushed cornflakes and press gently to coat evenly on both sides.
Cook and serve: Heat a skillet or griddle over medium heat and add a small amount of butter. Cook the french toast for 3–4 minutes per side, until deeply golden brown and crisp on the outside and warmed through in the center. Repeat with the remaining sandwiches, adding more butter as needed. Dust with powdered sugar and serve warm with maple syrup and fresh blueberries.