Crunchy Jam Filled French Toast

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.