Brioche French toast with blueberry compote

Try this lip smacking brioche French toast recipe by Alice Liveing for Clarence Court Eggs...

Brioche French toast with blueberry compote Image credit: Photography by David Loftus
Brought to you by Clarence Court

A perfect breakfast in bed dish for yourself or loved one, make this brioche French toast with a blueberry compote in just three simple steps!

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For the brioche French toast

  • 1 Clarence Court Old Cotswold Legbar egg
  • 2 tbsp oat milk, or similar
  • ½ tbsp caster sugar
  • a drop of vanilla extract
  • 2 thick slices of brioche
  • butter, for frying

For the blueberry compote

  • 100g (3½ oz) blueberries
  • ½ tbsp honey
  • a squeeze of lemon juice


Put the compote ingredients into a pan and heat gently until the blueberries start to pop and release their juice, then simmer on a low heat for 2-3 minutes until jammy and set aside.
Meanwhile, to make the French toast, mix together the egg, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry the brioche slices in the butter until golden brown on both sides.
Serve the French toast with the blueberry compote.

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