This is a clever little fusion of French/American deliciousness - perfect for a weekend brunch with girlfriends. I have taken the original recipe and added a few of my own little tweaks. I can guarantee it was thoroughly tested and very highly rated this weekend by some discerning foodie friends.
- 2 eggs
- 4 tbsp milk
- 1 tbsp caster sugar
- a drop of vanilla extract
- 1 tsp ground cinnamon
- 4 thick slices brioche from a loaf
- butter for frying
- greek yoghurt or crème fraiche to serve
- 100g blueberries
- a squeeze of lemon juice
Put the compote ingredients in a pan (the original recipe recommended adding a tbsp of caster sugar; I left this out, but if you need sweetening up go ahead and add it). 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, whisk together the eggs, milk, sugar, vanilla extract and cinnamon 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 the blueberry compote heaped on top and some greek yoghurt or crème fraiche on the side.
If y’all want to go really American you can replace the yoghurt with vanilla ice cream and liberally drizzle with maple syrup...