Description
Indulge in a delightful brunch favorite with this Brioche French Toast topped with luscious Blueberry Compote and creamy Crème Fraîche. Soft, fluffy slices of brioche soak up a rich custard mixture before being pan-fried to golden perfection. The warm blueberry compote adds a burst of fruity sweetness, balanced by the smooth, slightly tangy crème fraîche topping. Perfect for a decadent breakfast or special occasion treat, with optional maple syrup and powdered sugar to finish.
Ingredients
Crème Fraîche Topping
- 1 (7.5 to 8 ounce) container crème fraîche, at room temperature
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla essence (vanilla bean paste recommended)
Blueberry Compote
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- Zest and juice of 1 lemon
Brioche French Toast Custard
- 4 large eggs
- ½ cup whole milk (or milk of choice)
- ½ cup heavy whipping cream
- ¼ cup packed brown sugar
- 1 tablespoon vanilla essence (vanilla bean paste recommended)
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
For Cooking & Serving
- 4 tablespoons butter, for frying (plus more as needed)
- 1 loaf brioche bread, cut into 8 slices, about 1 inch thick
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- Prepare the Crème Fraîche Topping: In a medium bowl, combine the crème fraîche, 2 tablespoons of powdered sugar, and vanilla essence. Whisk thoroughly until smooth and lump-free. Taste and add more powdered sugar if you prefer it sweeter. Set aside while preparing the other components.
- Make the Blueberry Compote: Place blueberries, granulated sugar, lemon zest, and lemon juice in a small saucepan over medium heat. Simmer gently, stirring occasionally, until the berries soften and the mixture thickens into a slightly jammy compote, about 4 to 5 minutes. Remove from heat and set aside.
- Prepare the Custard Mixture: In a shallow dish or pie plate, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla essence, kosher salt, and ground cinnamon until fully combined.
- Heat the Skillet: Warm a large nonstick skillet or griddle over medium heat. Add 1 to 2 tablespoons of butter and allow it to melt completely. Once hot, reduce the heat to medium-low to maintain gentle cooking.
- Soak and Cook the Brioche: Working in batches of 3 to 4 slices, dip each brioche slice into the custard, soaking for 10 to 15 seconds to absorb the custard without becoming soggy. Transfer immediately to the preheated skillet. Cook each side until golden brown and edges are crisp—about 3 to 4 minutes per side, flipping once. If needed, add more butter between batches and wipe the skillet to prevent burning.
- Keep Warm if Needed: Transfer cooked french toast slices to a rimmed baking sheet fitted with a wire rack to prevent sogginess. If not serving immediately, keep warm in an oven preheated to 200°F (93°C).
- Serve: Divide the french toast among plates. Top each slice with a dollop of crème fraîche and spoonfuls of blueberry compote. Optionally, dust with powdered sugar and serve with maple syrup for added sweetness and presentation. Enjoy while warm!
Notes
- Use vanilla bean paste for a richer vanilla flavor compared to extract.
- Frozen blueberries can be used for the compote but fresh berries yield the best texture and flavor.
- Ensure brioche slices are about 1-inch thick for ideal custard absorption and cooking.
- Keeping cooked French toast on a wire rack prevents sogginess by allowing air circulation.
- Adjust sweetness in the crème fraîche to taste by varying the powdered sugar amount.
- If you want a crispier texture, increase cooking time slightly but monitor to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
