Brioche French Toast Blueberry Compote (Printable Version)
Golden brioche slices topped with warm blueberry compote and freshly whipped cream for an indulgent breakfast treat.
# Ingredients:
→ French Toast Base
01 -
4 slices thick-cut brioche bread (2.5-4 cm thick)
02 -
3 large eggs
03 -
180 ml whole milk or half-and-half
04 -
1½ tsp vanilla extract
05 -
1 tbsp maple syrup or granulated sugar
06 -
½ tsp ground cinnamon (optional)
07 -
Pinch of salt
08 -
Butter for cooking
→ Blueberry Compote
09 -
150 g fresh or frozen blueberries
10 -
1 tbsp maple syrup or sugar
11 -
1 tsp lemon juice
12 -
1 tbsp water
13 -
½ tsp cornstarch (optional, for thickening)
→ Toppings
14 -
75 g fresh blueberries
15 -
120 ml whipped cream
16 -
Powdered sugar for dusting (optional)
→ Homemade Whipped Cream
17 -
120 ml cold heavy cream
18 -
1 tbsp powdered sugar
19 -
½ tsp vanilla extract
# Steps:
01 -
In a small saucepan, combine blueberries, maple syrup, lemon juice, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until berries break down and sauce thickens slightly.
02 -
For a thicker texture, stir in a slurry of ½ tsp cornstarch mixed with 1 tsp water and cook for 1–2 more minutes. Set aside to cool slightly.
03 -
In a cold bowl, whip heavy cream, powdered sugar, and vanilla with a hand mixer or whisk until soft peaks form. Refrigerate until ready to serve.
04 -
In a shallow bowl, whisk together eggs, milk, vanilla, maple syrup (or sugar), cinnamon, and salt until well combined.
05 -
Dip each slice of brioche into the custard for 15–20 seconds per side, allowing it to soak but not become soggy.
06 -
Heat a non-stick skillet or griddle over medium heat and add butter. Cook each soaked brioche slice for 2–3 minutes per side, until golden brown and slightly crisp.
07 -
Plate two slices per serving. Top with a generous spoonful of blueberry compote, a handful of fresh blueberries, a dollop of whipped cream, and a light dusting of powdered sugar if desired. Serve warm.
# Notes:
01 -
The brioche bread creates a decadent custard-like interior while maintaining a caramelized exterior.
02 -
For best results, use day-old brioche as it absorbs the custard mixture without falling apart.