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
Serves 2
Preparation and cooking times
30 minutes
- 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.
- 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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http://www.bbcgoodfood.com/recipes/4570/
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Ingredients
- 2 eggs
- 4 tbsp milk
- 1 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
- 100g blueberries
- 1 tbsp caster sugar
- a squeeze of lemon juice
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Make these as a simple starter or as a tasty brunch - a great combination of flavours
11
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
30 minutes
Ingredients
- 2 eggs
- 4 tbsp milk
- 1 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
- 100g blueberries
- 1 tbsp caster sugar
- a squeeze of lemon juice
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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