Brioche French Toast with Blueberry Compote

Ingredients

For the Brioche French Toast:

• 1/2 cup butter
• 3 large eggs
• 2 large egg yolks
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp sugar
• 1/4 cup milk
• 1/3 cup heavy cream
• 2 tsp 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 tbsp cornstarch

For the Brown Butter Sauce:

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

Instructions

For the Brioche French Toast:

1. Melt a few tablespoons of butter in a large skillet over medium heat.
2. In a large shallow bowl or pie plate, whisk together eggs, egg yolks, cinnamon, nutmeg, and sugar. Then whisk in milk, heavy cream, and vanilla extract.
3. Dip each slice of brioche into the egg mixture, ensuring both sides are well coated.
4. Cook brioche slices in the skillet until golden brown on both sides (about 3 minutes per side). Add more butter to the pan as needed.
5. Serve warm with blueberry compote and brown butter sauce.

For the Blueberry Compote:

1. In a small saucepan, combine 1 cup of blueberries, maple syrup, and lemon juice. Cook over medium heat for about 10 minutes, or until blueberries burst and the mixture slightly thickens.
2. Mix cornstarch with 1 tbsp of water until smooth, then stir into the berry mixture. Bring to a boil and cook for 2 minutes, stirring constantly, until thickened.
3. Add remaining blueberries and cook for 5 more minutes, stirring frequently. Remove from heat.

For the Brown Butter Sauce:

1. Melt butter in a small saucepan over medium-high heat. Continue cooking, swirling the pan occasionally, until the butter turns deep golden brown (about 5-6 minutes).
2. Stir in maple syrup and cinnamon. Remove from heat and drizzle over French toast.

Enjoy your meal!

Feel free to snap a picture and share it—I'd love to see how it turns out!