Brioche French Toast with Blueberry Compote

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Cinnamony French Toast made with buttery soft brioche bread topped with a delicious blueberry and herb compote.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: 30 Minutes or Less, Bread, Breakfast

Servings: pieces

Optionally use slightly stale bread or gently toast in the oven at 250 degrees for about 15 minutes until the center is dry.
6 slices Brioche
Whisk together the eggs, half & half, Kosher salt, sugar, and cinnamon in a shallow bowl.
3 Eggs, 1/3 cup Half and Half, 1 teaspoon Granulated Sugar, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Cinnamon
Dip each slice of bread in the mixture and make sure both sides of the bread are generously coated.
Melt butter in a nonstick pan over medium heat. Add the bread and cook until golden brown on both sides. About 3 minutes a side. Cook in batches depending on how much French toast you're making and the size of your pan. Add more butter to the pan as needed in between batches.
2 tablespoon Unsalted Butter

Add the blueberries, water, sugar, and lemon juice to a small pan. Bring to a gentle simmer over medium heat. Stir occasionally. Cook until the blueberries are jammy. About 10-20 minutes depending on your desired consistency.
1 cup Frozen Blueberries, 1/2 cup Water, 3/4 teaspoon Granulated Sugar, 1 tablespoon Lemon Juice
Optionally stir in the thinly sliced basil and mint and cook for another minute, stirring constantly.
2 tablespoon Fresh Basil and Mint
Divide the french toast among plates to serve. Top each serving with the blueberry compote. Optionally sprinkle with powdered sugar.
Powdered Sugar