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Brioche French Toast with Blueberry Compote & Crème Fraîche

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Custardy, golden brioche slices served with a sweet-tart blueberry compote and tangy crème fraîche — a decadent yet easy breakfast or brunch.

Ingredients

For the Crème Fraîche topping:

1 (7.5–8 oz) container crème fraîche, room temperature

2–3 tbsp powdered sugar

1/2 tsp vanilla essence or vanilla bean paste

For the Blueberry Compote:

2 cups fresh or frozen blueberries

1/4 cup granulated sugar

1 lemon, zested and juiced

For the Brioche French Toast:

4 large eggs

1/2 cup whole milk (or milk of choice)

1/2 cup heavy whipping cream

1/4 cup packed brown sugar

1 tbsp vanilla essence or vanilla bean paste

1/2 tsp kosher salt

1/2 tsp ground cinnamon

4 tbsp butter, for frying (plus more as needed)

1 loaf brioche, cut into 8 (1-inch-thick) slices

Powdered sugar & maple syrup, optional for serving

Instructions

  1. Make the crème fraîche topping: Mix crème fraîche, powdered sugar, and vanilla until smooth. Chill until serving.
  2. Make the compote: In a saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat 5–7 minutes until berries burst and sauce thickens. Set aside.
  3. Whisk eggs, milk, cream, brown sugar, vanilla, salt, and cinnamon in a large bowl until smooth.
  4. Heat a skillet or griddle over medium heat, melt 1 tbsp butter.
  5. Dip brioche slices into custard, coating both sides without over-soaking.
  6. Cook 2–3 minutes per side until golden, adding butter as needed.
  7. Serve warm topped with compote, crème fraîche, and powdered sugar or maple syrup.

Notes

Swap blueberries with raspberries or mixed berries.

Add Grand Marnier to the compote for an adult twist.

Challah or thick sourdough can replace brioche.

Spice the custard with cardamom or nutmeg for variation.

Nutrition

Find it online: https://familydinnercooking.com/brioche-french-toast-with-blueberry-compote-creme-fraiche/