Buttery slices of brioche bread and fresh blueberry maple syrup make this recipe a total showstopper! While it’s a little more work than most breakfast casseroles, it’s totally worth it! This Brioche French Toast with Blueberry Compote is a great recipe for a lazy Saturday, Christmas morning, or anytime you want to make breakfast extra special!

French Toast with Blueberry Sauce

During the Summer months, we eat blueberries for breakfast every single day! Sometimes the blueberries are so fresh, juicy, and sweet I simply pour them in a bowl and eat them like a bowl of cereal. Other days, but especially on weekends, I like to indulge a bit and make blueberry pancakes, blueberry waffles, or blueberry banana bread!

But our latest blueberry breakfast obsession? BLUEBERRY FRENCH TOAST! It feels so fancy, but it’s actually quite easy to make! And ready in about 30 minutes!

What you’ll Need:

To make the French toast portion of this recipe you’ll need a loaf of brioche bread, eggs, milk, heavy cream, sugar, butter, vanilla extract, nutmeg, and cinnamon!

And then, of course, you’ll need blueberries, sugar, lemon, and lemon juice for the blueberry compote.

Finally, you’ll want to brown some butter for serving! Yes, I drizzle this French toast is BROWN BUTTER (and a drizzle of maple syrup and cinnamon) and it’s absolutely divine! Especially when topped with a giant scoop of ice cream.

Which leads me to wonder… is this really dessert disguised as breakfast? Pretty sure it is. But I won’t tell if you don’t 😉

How to Make Brioche French Toast:

1. Melt butter in a large skillet. In a large bowl, whisk up your egg mixture! Then dip the bread in.
2. Fry brioche until golden brown, about 3 minutes on each side.
3. Top each slice with a 1/4 cup of blueberry syrup, drizzle with brown butter, and top with ice cream!

Full recipe is at the bottom of this post! But it really is as easy as 1,2,3! And to make this recipe even easier, you can always make the blueberry compote ahead of time, then warm right before serving.

More French Toast Recipes:

• Overnight Eggnog French Toast
• Apple Pie French Toast
• Overnight Pecan Pie French Toast

If you try this recipe for Blueberry Brioche French Toast, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Brioche French Toast with Blueberry Compote

Ashley Manila

Buttery slices of brioche bread and fresh blueberry maple syrup make this recipe a total showstopper! While it's a little more work than most breakfast casseroles, it's totally worth it! This Brioche French Toast with Blueberry Compote is a great recipe for a lazy Saturday, Christmas morning, or anytime you want to make breakfast extra special!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Ingredients

 

For the Brioche French Toast:

• 1/2 cup butter
• 3 large eggs plus 2 large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons sugar
• 1/4 cup milk
• 1/3 cup heavy cream
• 2 teaspoons vanilla extract
• 8 slices brioche

For the Blueberry Compote:

• 2 cups blueberries, fresh or frozen
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1 Tablespoon cornstarch

For the Brown Butter:

• 1/2 cup unsalted butter
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon

Instructions

 

For the Brioche French Toast:

• Melt a few Tablespoons of the butter in a large skillet over medium-heat. 
• In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugar, and whisk until well combined. Finally, whisk in the milk, heavy cream, and vanilla.
• Dip each slice of brioche into the egg mixture, making sure both sides are well coated. 
• Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes. Flip, and continue cooking on the other side until equally golden brown, about another 3 to 4 minutes. Continue with all french toast, adding more butter to the pan as needed. 
• Serve warm, with blueberry compote and brown butter sauce! 

For the Blueberry Compote:

• In a small saucepan, combine 1 cup of the blueberries, maple syrup, and lemon juice. Cook over a medium heat for about 10 minutes, or until the blueberries have begun to burst and the juice is slightly thickened. 
• In a small bowl combine cornstarch and 1 Tablespoon of water, whisk until smooth. Gradually stir into berry mixture. Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. 
• Add the rest of the blueberries and cook for 5 more minutes, stirring frequently. 
• Remove from heat. Spoon over French toast. 

For the Brown Butter Sauce:

• Place the butter in a small saucepan over medium-high heat. Allow the butter to completely melt, then continue cooking, swirling the pan occasionally, until the butter is deep golden brown. About 5 to 6 minutes. Stir in the maple syrup and cinnamon. 
• Remove from heat and drizzle over French toast. 

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature