Brioche French Toast with Blueberry Compote
Easy
Brioche French Toast with Blueberry Compote sponsored by Kenwood Brioche bread takes French toast to another level! Thick buttery slices, soaked in a simple egg mix and cooked until golden. Served with your own blueberry compote and finished with a cloud of vanilla whipped cream. A delicious breakfast or brunch ideal as a treat for someone special! This recipe makes 4 slices of French toast perfect for 2 adults but easily increased to feed more. Simply add 1 egg for every 2 slices of bread.
PREP IN
5 MIN
COOK IN
13 MIN
SERVE
2
Brioche French Toast with Blueberry Compote
Easy
PREP IN
5 MIN
COOK IN
13 MIN
SERVE
2
Introduction
Brioche French Toast with Blueberry Compote sponsored by Kenwood Brioche bread takes French toast to another level! Thick buttery slices, soaked in a simple egg mix and cooked until golden. Served with your own blueberry compote and finished with a cloud of vanilla whipped cream. A delicious brea
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Ingredients
- 450g blueberries, divided
- 5 tbsp caster sugar
- Squeeze of lemon
- Small splash of water
- 125ml fresh cream
- 1 tsp sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 tsp vanilla extract
- Splash of milk
- 4 slices brioche bread
FOR THE BLUEBERRY COMPOTE:
FOR THE WHIPPED CREAM:
FOR THE FRENCH TOAST:
Method
- 1. For the blueberry compote, place 400g of the blueberries in a small pot along with the rest of the ingredients, give it a quick stir to combine.
- 2. Cook over medium high heat, stirring occasionally, until the blueberries start to release their juices.
- 3. Use a Kenwood tri-blade hand blender to blitz until mostly smooth, then continue to cook until compote reduces in liquid and thickens slightly, about 5-10 minutes. Stir occasionally.
- 4. Remove from heat and stir in the remaining 50g of blueberries. The heat from the compote will soften them. Set aside until needed.
- 5. In a medium sized bowl, whisk together the cream, sugar and vanilla until the cream has thickened to medium peaks. Set aside.
- 6. For the French toast, place a large pan over medium heat. Tip: If your pan will only fit 2 slices of bread, then also place a plate or tray in the oven to warm up on the lowest heat so you can cook in batches and keep your French toast warm.
- 7. While pan is heating, whisk together the egg, milk and vanilla in a large shallow dish large enough for at least 1 slice of bread to sit in.
- 8. When the pan is hot, add a light drizzle of oil.
- 9. Place 1 or 2 slices of brioche in the egg mixture and allow to sit for a couple of seconds before turning the bread over so that both sides can absorb some of the egg.
- 10. Carefully lift the bread from the dish, allowing excess to drip off, then transfer to the hot pan.
- 11. Cook until the underside is golden, 3-4 minutes, then turn over to cook the other side, again, until golden.
- 12. If cooking in batches, transfer cooked French toast to the plate or tray in the oven to keep warm, then repeat above steps until all your portions are cooked.
- 13. To serve, place French toast on plates then generously pour over the still-warm blueberry compote and finish off with a big dollop of whipped cream.
- 14. Keep leftover blueberry compote in a sealed container in the fridge for a few days, it’s delicious served with yoghurt or over ice-cream!
