Description
A decadent and flavorful brunch treat featuring slices of rich brioche soaked in a sweet custard, pan-fried to golden perfection, topped with a luscious blueberry compote and creamy crème fraîche. Perfect for a special weekend breakfast or brunch gathering.
Ingredients
Units
Scale
For the Crème Fraîche Topping:
- 1 (7.5 - to -8 ounce) container crème fraîche, at room temperature
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla essence (vanilla bean paste)
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 lemon, zested & juiced
For the Brioche French Toast:
- 4 large eggs
- 1/2 cup whole milk (or milk of choice)
- 1/2 cup heavy whipping cream
- 1/4 cup packed brown sugar
- 1 tablespoon vanilla essence (vanilla bean paste)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter, for frying (plus more as needed)
- 1 loaf brioche bread, cut into 8 (1-inch-thick) slices
- Powdered sugar & maple syrup, for serving (optional)
Instructions
- Prepare Crème Fraîche Topping: In a medium bowl, combine the crème fraîche, 2 tablespoons powdered sugar, and vanilla essence. Whisk until smooth and well combined. Adjust sweetness if desired, then set aside.
- Make Blueberry Compote: In a small saucepan over medium heat, mix blueberries, sugar, lemon zest, and lemon juice. Simmer for 4-5 minutes until blueberries are tender and jammy. Remove from heat and set aside.
- Prepare Custard: In a shallow dish, whisk together eggs, milk, heavy cream, brown sugar, vanilla essence, salt, and cinnamon until thoroughly combined. Set aside.
- Cook French Toast: Heat a nonstick skillet or griddle over medium heat. Add 1-2 tablespoons butter and let melt. Reduce heat to medium-low. Dip each brioche slice into the custard for 10-15 seconds, then transfer to skillet. Cook 3-4 minutes until golden and crispy, flip, then cook an additional 2-3 minutes. Transfer cooked slices to a wire rack and repeat with remaining slices, adding more butter as needed.
- Serve: Arrange the French toast on serving plates. Top each with a dollop of crème fraîche, spoonfuls of blueberry compote, and optional powdered sugar. Serve with maple syrup for extra sweetness. Keep warm in the oven if not serving immediately.
Notes
- Ensure the skillet is hot enough before adding bread for a crispy exterior.
- Soaking the bread for just 10-15 seconds prevents it from becoming too soggy.
- Keep cooked French toast warm in an oven set to 200°F using a wire rack on a baking sheet.
- Feel free to substitute other fruits for blueberries based on season and preference.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
