Ingredients
3 large eggs
1 cup milk
1 tablespoon sugar
3 tablespoons Chambord or other berry liqueur, optional
Coarse salt
1 loaf challah bread (about 8 ounces), cut into 1-inch slices
6 tablespoons (3/4 stick) unsalted butter
2 cups blueberries
1/2 cups grade A maple syrup
1 tablespoon fresh lemon juice
Preparation
Preheat oven to 250 degrees.
In a large shallow dish, whisk together eggs, milk, sugar, liqueur, and a large pinch of salt. Add 4 slices of bread in a single layer, turning to coat, soaking about 1 minute per side.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift bread from egg mixture, allowing excess to drain off. Cook, undisturbed, 5 to 6 minutes. Flip and continue cooking until golden, 4 to 5 minutes more. Transfer to a baking sheet lined with a wire rack. Soak and cook remaining slices of bread. Place French toast in oven to keep warm. Reserve skillet.
Return skillet to medium-high heat; melt 4 tablespoons of butter. Add blueberries, maple syrup, lemon juice, and a pinch of salt. Boil until thickened slightly and berries start to burst, about 5 minutes. Serve warm with French toast.
