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Brioche French Toast with Blueberry Compote

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A delightful breakfast dish featuring soft brioche slices topped with a vibrant blueberry compote, perfect for brunch or dessert.

Ingredients

Scale
  • 4 slices thick-cut brioche bread (about 1 to 1½ inches thick)
  • 3 large eggs
  • ¾ cup whole milk (or half-and-half)
  • 1½ tsp vanilla extract
  • 1 tbsp maple syrup or sugar
  • ½ tsp ground cinnamon (optional)
  • Pinch of salt
  • Butter, for the pan
  • 1 cup fresh or frozen blueberries
  • 1 tbsp maple syrup or sugar
  • 1 tsp lemon juice
  • 1 tbsp water
  • ½ tsp cornstarch (optional)
  • ½ cup fresh blueberries
  • ½ cup whipped cream (store-bought or homemade)
  • Powdered sugar, for dusting (optional)
  • ½ cup heavy cream, cold
  • 1 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Prepare the blueberry compote: In a saucepan, combine the blueberries, maple syrup, lemon juice, and water. Cook over medium heat for 5–7 minutes until it thickens. For a thicker sauce, mix cornstarch with a little water, add it in, and cook for an additional 1–2 minutes. Set aside to cool slightly.
  2. Whip the cream: In a mixing bowl, whisk together heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form, then refrigerate to chill.
  3. Make the custard: In a shallow bowl, whisk together the eggs, milk, vanilla extract, maple syrup (or sugar), ground cinnamon, and a pinch of salt.
  4. Cook the brioche: Heat a non-stick skillet over medium heat and add a bit of butter. Dip each slice of brioche into the custard for about 15–20 seconds per side. Cook for 2–3 minutes on each side until golden brown.
  5. Serve: Plate two slices per serving, top with blueberry compote, add fresh blueberries, a dollop of whipped cream, and dust with powdered sugar. Serve warm and enjoy!

Notes

Brioche can be substituted with challah for a different texture. Experiment with toppings like strawberries or raspberries.

Nutrition

Find it online: https://www.tastysavvy.com/brioche-french-toast-blueberry-compote-2/