1 1/2 cups half-and-half or milk
1/2 teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon sugar
pinch of salt
1/2 tablespoon butter
brioche, 4 thick slices
Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Spread lemon curd on 4 thick slices brioche, top with blueberries, then another bread slice. Press together.
Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed.
Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes.
Drizzle the French toast with the browned butter, maple syrup, and confectioners' sugar.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-berry-french-toast-recipe/index.html