Brioche French toast with warm blueberry compote

Brioche French toast with warm blueberry compote

Make the most of fresh blueberries with this delicous warm compote served atop sweet French toast

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

30 minutes

Method

  1. Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
  2. To make the French toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the French toast with a scoop of vanilla ice cream and the blueberry compote.

325 kcalories, protein 8.3g, carbohydrate 30.2g, fat 19.8 g, saturated fat 9.7g, fibre 1.1g, salt 0.63 g

Recipe from olive magazine, July 2007.

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Latest comments and suggestions

  • Binder photo Taz

    03 February 2008

    Taz rated and commented on this recipe

    5 stars

    Surprisingly really easy and quick to make. I had to add a bit more milk to the egg mixture as I like to soak the brioche quite well.

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  • 19 April 2008

    Recipes commented on this recipe

    I've just made this for my breakfast and it was delicious. Well, I actually made my own version of it, adding some ground cinnamon to the egg-mix and topping it with stewed peaches and plums. Yum!

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  • 11 September 2008

    flirty_54 commented on this recipe

    this is excellent if you add cinnamon, orange juice and zest..also if you top with maple syrup- delicious.

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  • 17 March 2009

    Samantha rated and commented on this recipe

    4 stars

    Rather than caster sugar I warm the blueberries in a bit of maple syrup to make the compote, delicious!!

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  • 24 June 2009

    KityN rated and commented on this recipe

    5 stars

    Made this for Fathers Day breakfast - kids and dad loved it. Little ones helped to make it - was so easy. Will definately make again.

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  • 01 September 2009

    Jodie & Marks lovely nosh rated and commented on this recipe

    5 stars

    This was a BIG hit with all the family. I made it in the summer and we sat in the garden to eat it. The kids thought it was a real treat, having ice cream for breakfast!

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  • 21 September 2009

    ctcondor rated and commented on this recipe

    5 stars

    Absolutely scrummy and so easy!

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  • 27 January 2010

    Miss B. rated this recipe

    4 stars

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  • 18 May 2010

    SweetPea commented on this recipe

    The photio doesn't do it justice! Tastes dreamy and a real crowd pleaser. Excellent for sharing on a Friday night indoors....

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  • 03 April 2011

    maddo16 rated this recipe

    5 stars

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  • Binder photo sue

    08 May 2011

    sue rated and commented on this recipe

    4 stars

    I served the brioche with poached rhubarb and ricotta vanilla cream. a special breakfast treat !Yum Yum..

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  • 03 July 2011

    Heather rated and commented on this recipe

    5 stars

    Delicious. I made this for my family's breakfast and it went down extremely well. I used a splash of vanilla extract instead of a drop and it worked very well.

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  • 02 December 2011

    tina rated and commented on this recipe

    5 stars

    YUMMY lovely breakfast for those of us with a sweet tooth, beats the full english fry up hands down.

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  • 07 February 2012

    kasia rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

30 minutes

Ingredients

  • 2 eggs
  • 4.0 tbsp milk
  • 1.0 tbsp caster sugar
  • a drop of vanilla extract
  • 4 thick slices brioche from a loaf
  • butter for frying
  • vanilla ice cream to serve

BLUEBERRY COMPOTE

  • 100.0g blueberries
  • 1.0 tbsp caster sugar
  • a squeeze of lemon juice
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325 kcalories, protein 8.3g, carbohydrate 30.2g, fat 19.8 g, saturated fat 9.7g, fibre 1.1g, salt 0.63 g

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