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5 from 5 votes

Lemon Blueberry French Toast

Classic french toast made with semolina bread, blueberries, and lemon zest.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: French
Servings: 4


  • 8 slices semolina bread sliced to about 1-inch thick
  • 2 large lemons zested, about 1 1/2 tablespoons of zest
  • 4 tablespoons butter
  • 2 tablespoons powdered sugar for dusting before serving
  • 3 large eggs
  • 1 cup half and half
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 12 ounces fresh blueberries or 1 dry pint


  • Heat your oven to its lowest temp or 170f and set the rack to the middle level.
  • In a large bowl, whisk together the eggs, half and half, sugar, and vanilla.
  • Heat a non-stick pan to medium-low heat and add 2 tablespoons of butter.
  • Soak 4 pieces of bread in the bowl for at least 30 seconds. Remove bread from the bowl, letting it drip for a bit, and place it into the pan.   Fry for 3-4 minutes per side or until golden on both sides. 
  • Place cooked French toast onto a baking sheet and right into the oven to keep warm. Add a bit more butter to the pan and repeat the frying process for subsequent batches.
  • When all the pieces are finished cooking, plate and divide the blueberries, and lemon zest. Sprinkle with powdered sugar and serve with some melted butter and maple syrup.  Enjoy!


  • Calorie info does not reflect butter or syrup for serving.
  • Makes 4 servings.  The recipe can easily be doubled or tripled.
  • Some of the lemon zest can be served at the table for those who might not like it as much.
  • Leftovers can be saved for up to 3 days and can be reheated by frying in butter until warm.


Calories: 399kcal | Carbohydrates: 41.1g | Protein: 8.8g | Fat: 22.9g | Saturated Fat: 12.8g | Cholesterol: 176mg | Sodium: 337mg | Potassium: 222mg | Fiber: 2.7g | Sugar: 22.2g | Calcium: 126mg | Iron: 3mg