Description
Brioche French Toast with Blueberry Compote Creme Fraiche serves up a luxurious weekend breakfast that makes your morning feel special. Crispy edges, custardy center, and sweet-tart blueberry sauce combine to create a restaurant-worthy treat right at your kitchen table.
Ingredients
Scale
Main Ingredients:
- 6 slices brioche bread
- 4 large eggs
- 2 cups blueberries
- 1 cup milk
Supporting Ingredients:
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Finishing Ingredients:
- ¼ teaspoon salt
- crème fraîche
- fresh blueberries
- powdered sugar
Instructions
- Mix 4 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt in a wide bowl until ingredients are thoroughly combined.
- Place 2 cups blueberries, ¼ cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract into a saucepan over medium heat at 350°F.
- Stir blueberry mixture gently for 5-7 minutes until berries burst and release juice. If desired, whisk 1 tablespoon cornstarch with 1 tablespoon water and add to thicken sauce.
- Remove blueberry compote from heat and let it rest at room temperature while preparing toast.
- Melt 1 tablespoon unsalted butter in a large skillet over medium heat at 350°F.
- Dunk each brioche slice into egg mixture, ensuring complete coverage on both sides for 2-3 seconds.
- Carefully place soaked brioche slice into hot buttered skillet, cooking each side for 3-4 minutes until golden brown.
- Transfer cooked french toast to serving plates, topping with warm blueberry compote.
- Garnish with a dollop of crème fraîche, additional fresh blueberries, and a light dusting of powdered sugar.
- Serve immediately while toast remains warm and crisp.
Notes
- Choose day-old brioche for the best texture and absorption of the egg mixture.
- Let brioche slices soak in the egg mixture for just a few seconds to prevent soggy bread.
- Ensure your skillet is at medium heat to get a golden-brown crust without burning the bread.
- For a gluten-free version, swap brioche with gluten-free bread and use cornstarch instead of wheat flour in the compote.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 140 mg