There are weekend breakfasts, and then there are… well, weekend breakfasts. You know the kind I’m talking about. The ones that make the whole house smell incredible and feel just a little bit more special. This Brioche French Toast with Blueberry Compote is exactly that. It sounds fancy, I know, but trust me, it’s surprisingly simple to pull together. We’re talking about thick, pillowy slices of brioche soaked in a sweet, custardy batter, pan-fried to golden-brown perfection, and then smothered in a warm, homemade blueberry sauce. It’s pure comfort and way easier than you think!

Ingredients for this Brioche French Toast with Blueberry Compote

For the Blueberry Compote

1 cup blueberries (fresh or frozen works great!)
2 tablespoons granulated sugar (or a bit more, to your taste)
1 tablespoon fresh lemon juice
1 tablespoon water

For the French Toast

4 thick slices of brioche bread (about 1-inch thick)
2 large eggs
1/2 cup whole milk or half-and-half for extra richness
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
A tiny pinch of salt
2 tablespoons unsalted butter, for the pan
Optional for serving: Powdered sugar, maple syrup, or a dollop of whipped cream

Instructions

First, let’s make the compote. It’s super easy! In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Give it a little stir.
Bring the mixture to a gentle simmer over medium heat. Let it bubble away for about 5-7 minutes, stirring occasionally. You’ll see the blueberries start to burst and the sauce will thicken up nicely. Once it’s done, just set it aside to cool a bit while you make the toast. See? Simple!
Now, for the main event! In a shallow dish (a pie plate is perfect for this), whisk together the eggs, milk, vanilla extract, cinnamon, and that little pinch of salt. Keep whisking until it’s all smooth and well-combined. No big eggy bits, please!
Melt about one tablespoon of butter in a large non-stick skillet or griddle over medium heat. You want it to be shimmering, but not smoking.
Take one slice of your beautiful brioche bread and dip it into the egg mixture. Don’t let it sit in there for too long – brioche is like a sponge! Just a quick dip, about 15-20 seconds per side, is all you need. We want it saturated, not soggy.
Carefully place the soaked bread onto the hot, buttery skillet. Cook for about 2-3 minutes per side, or until it’s gloriously golden brown and slightly crisp on the outside. Repeat with the remaining slices, adding more butter to the pan as needed.
Serve it up hot! Place the French toast on a plate, spoon that wonderful warm blueberry compote over the top, and finish with a dusting of powdered sugar if you’re feeling fancy. Enjoy every single bite!

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutritional Information

Please note: The nutritional information below is an estimate and can vary based on the specific ingredients and portion sizes you use.

Calories: Approximately 480 kcal per serving
Protein: 12g
Carbohydrates: 55g
Fat: 23g

Frequently Asked Questions

Why did my French toast turn out soggy?

This usually happens for two main reasons. First, you might be soaking the bread for too long. Brioche is super absorbent, so a quick dip on each side is really all it needs. Second, your pan might not be hot enough. You want to cook it on medium heat so you get a nice, crisp, golden-brown crust that seals in the custardy middle. If the heat is too low, the bread just steams and gets soggy. You’ve got this!

Can I use frozen blueberries for the compote?

Frozen blueberries work perfectly for this compote, and it’s a great way to enjoy this recipe year-round. You don’t even need to thaw them first. Just toss them straight into the saucepan. You might need to add an extra minute or two to the cooking time, but that’s it.

What’s the best substitute for brioche bread?

Great question! While brioche is the star here, other breads work beautifully too. Challah is a fantastic substitute, it has a similar rich, eggy texture. If you can’t find either, look for a thick-cut Texas toast or even a good, sturdy sourdough for a different kind of tangy flavor. The most important thing is that the bread is thick enough to hold up to the egg custard without falling apart.