This classic french toast recipe is easy to make and and delicious. I used sliced Brioche from Trader Joes. I find that sweet buttery bread works best for french toast. I loaded it up with a homemade blueberry compote that can be made in minutes. Blueberry compote is a great less sweet alternative to maple syrup. Sprinkle a little bit of powdered sugar for the perfect sweetness in addition to the tart compote and buttery french toast. This fluffy french toast has a homemade blueberry compote that adds the perfect amount of sweetness. The perfect addition to Sunday Brunch.
- Milk: Regular milk or oatmilk works great.
- Eggs: Hold everything together.
- Maple Syrup: Is used to sweeten this recipe subtly.
- Vanilla Extract: Give’s this recipe it’s flavor.
- Salt: Brings out the other flavors.
- Brioche Bread: This fluffy eggy bread makes this french toast extra rich and delicious.
- Fresh Blueberries: Perfect for the homemade compote and to sprinkle a few fresh ones on afterwards.
Other Breakfast Recipes You’ll Love:
Tips and Tricks for the perfect Blueberry Compote French Toast:
- Dip bread for 20 seconds per side to get the perfect soak but not so it’s soggy.
- Cook on medium high heat for the perfect crispy french toast slices.
- Regular sugar can be used instead of Maple Syrup in the compote, just cut the amount in half.
- Homemade Brioche works great as well. This recipe looks great!
- Keep finished french toast in an oven at 200 degrees until the rest of your meal is ready.
- Make multiple types of compote ahead of time to have a compote bar for the french toast. Strawberry, blackberry, or cherry compotes would be great as well.
- If you would like a stronger vanilla flavor, simmer vanilla extract in milk for a few minutes.
Happy Baking Friends!
Blueberry Compote French Toast
- Electric griddle
- 2/3 Cup Milk
- 4 Eggs
- 2 Tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 8 slices Brioche Bread
- 1 Cup Fresh Blueberries
- 1 1/2 tbsp water
- 1/4 Cup Maple Syrup
- Whisk milk, eggs, maple syrup, vanilla, and salt in a shallow bowl.
- Put blueberries, water and sugar in a small pot over medium high heat. Cook for 8 minutes stirring consistently. Mash partially and let cook for 6 more minutes. Take off heat and let cool.
- One at a time soak both sides of brioche in bowl of batter.
- Cook soaked bread on buttered skillet until brown about 2 minutes per side.
- Serve with blueberry compote and sprinkle on powdered sugar.