Recipe: The Ultimate French Toast with Blueberry Compote & Vanilla Cream

This isn’t your average weekend breakfast - it’s the main event. Thick brioche soaked in custard, pan-fried to golden perfection, dusted in cinnamon sugar, and topped with vanilla cream and a tangy blueberry compote. It’s rich, it’s indulgent, and it might just give Sadelle’s a run for its money!

Real vanilla pods are non-negotiable here, you just don’t get the same flavour from the extracts!

The topping possibilities are endless here. We also love berries and maple syrup, as well as bacon and maple syrup - play around and find your perfect combo!

Ingredients - Serves 2 Generously

For The French Toast

• 2 Eggs

• 200ml Double Cream

• 1/2 Brioche Loaf (we prefer unsliced)

• 1/4 Tsp Cinnamon

• 1 Tbsp Caster Sugar

• 1 Tbsp Butter

For The Cinnamon Sugar

• 1 Tbsp Caster Sugar

• 1/2 Tsp Cinnamon

For The Cream

• 200ml Double Cream

• 1 Vanilla Pod

• 2 Tbsp Icing Sugar

For The Blueberry Compote

• 200g Blueberries

• 1/2 Juice of Lemon

• 1 Tbsp Honey

Method

1. Slice your loaf into two thick slices - we like to serve these extra thick.

2. Whisk together the cream, eggs, 1/4 tsp of cinnamon, and 1 tbsp of caster sugar until well combined.

3. Pour the cream mixture into a flat dish and coat each side of the brioche. Once fully coated, cover and refrigerate for 30 mins to allow the brioche to absorb the mixture.

4. While the brioche is soaking, make the blueberry compote. Add the blueberries, lemon juice, and honey to a pan. Bring to a boil, then reduce to a simmer until the blueberries are soft enough to squash. Remove from heat and allow to cool - it will thicken as it cools, so don’t worry if it seems a little runny at first.

5. To make the vanilla cream, add the cream, icing sugar, and vanilla seeds (scraped from the pods) to a large bowl and whisk until stiff peaks form.

6. For the cinnamon sugar coating, mix together 1/2 tsp of cinnamon with 1 tbsp of caster sugar.

7. Once the brioche is fully soaked, heat a frying pan over medium-low heat and add the butter. Since the bread is soaked in a custard mixture, it needs time to cook through completely—so keep the heat low and go slow to avoid the outside browning too quickly.

8. Once cooked, roll each side of the toast in the cinnamon sugar until fully coated.

9. Plate up, spoon over the blueberry compote, top with a dollop of vanilla cream - and enjoy every bite!