Brioche French Toast with Blueberry Compote

Golden, custard-soaked brioche, crispy on the outside and soft in the middle. Topped with juicy fresh blueberries, a swirl of homemade blueberry compote, and a cloud of whipped cream, this Thick-Cut Brioche French Toast is everything you want in a breakfast — decadent, comforting, and undeniably beautiful.

Whether you’re celebrating brunch with friends or elevating a slow Sunday morning, this recipe will make you feel like you’re eating at your favorite cozy café — only better.

Why You’ll Love This Recipe:

• Made with rich, buttery brioche for next-level flavor and texture

• Topped with both fresh and cooked blueberries for balance

• No fancy equipment needed — just a skillet and a whisk

• Perfect for brunch, holidays, or a special breakfast-in-bed moment

• Easy to scale up for a crowd

Final Thoughts:

This Thick-Cut Brioche French Toast with Blueberries & Whipped Cream is one of those breakfasts that turns a simple morning into a moment worth savoring. It’s rich, sweet, a little tart, and totally irresistible.

Whether you're serving it for brunch with friends or making it for yourself on a cozy weekend, this French toast is always a good idea.

Yield: 4 servings

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Brioche French Toast with Blueberry Compote

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Golden, custard-soaked brioche, crispy on the outside and soft in the middle. Topped with juicy fresh blueberries, a swirl of homemade blueberry compote, and a cloud of whipped cream, this Thick-Cut Brioche French Toast is everything you want in a breakfast — decadent, comforting, and undeniably beautiful.

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Ingredients

For the French Toast

• 4 slices thick-cut brioche bread (about 1 to 1½ inches thick)
• 3 large eggs
• ¾ cup whole milk (or half-and-half for extra richness)
• 1½ tsp vanilla extract
• 1 tbsp maple syrup or sugar
• ½ tsp ground cinnamon (optional)
• Pinch of salt
• Butter, for the pan

For the Blueberry Compote

• 1 cup fresh or frozen blueberries
• 1 tbsp maple syrup or sugar
• 1 tsp lemon juice
• 1 tbsp water
• Optional: ½ tsp cornstarch for thickening

For the Toppings

• ½ cup fresh blueberries
• ½ cup whipped cream (store-bought or homemade — recipe below)
• Powdered sugar, for dusting (optional)

For the Homemade Whipped Cream

• ½ cup heavy cream, cold
• 1 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. In a small saucepan, combine blueberries, maple syrup, lemon juice, and water.
2. Cook over medium heat for 5–7 minutes, stirring occasionally, until berries break down and sauce thickens slightly.
3. If you want a thicker texture, stir in a slurry of ½ tsp cornstarch + 1 tsp water and cook 1–2 more minutes. Set aside to cool slightly.
4. In a cold bowl, whip heavy cream, powdered sugar, and vanilla with a hand mixer (or whisk) until soft peaks form. Refrigerate until ready to serve.
5. In a shallow bowl, whisk together eggs, milk, vanilla, maple syrup (or sugar), cinnamon, and salt.
6. Heat a non-stick skillet or griddle over medium heat and add butter.
7. Dip each slice of brioche into the custard for 15–20 seconds per side, allowing it to soak but not get soggy.
8. Cook each slice for 2–3 minutes per side, until golden brown and slightly crisp.
9. Plate two slices per serving. Top with a generous spoonful of blueberry compote, a handful of fresh blueberries, a dollop (or swirl) of whipped cream, and a light dusting of powdered sugar if desired. Serve warm.

Notes

Use day-old brioche or toast slices lightly if your bread is too fresh

Make it extra indulgent with a drizzle of maple syrup or lemon zest on top

Try with other berries: raspberries, blackberries, or sliced strawberries

Add a little orange zest or almond extract to the custard for variation

Nutrition Facts

Calories

435

Sugar

18 g

Protein

12 g

Fat

27 g

Carbs

38 g

Sat. Fat

15 g

Cholesterol

247 mg

Fiber

2 g

Net carbs

36 g

Sodium

259 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.