French Toast with Blueberry Compote and Lemon Curd
Thick slices of brioche soaked in a vanilla-egg custard, pan-fried until golden, and topped with a quick blueberry compote, tangy lemon curd, and a dusting of powdered sugar.
- Total time
- 25 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 4 slices brioche bread
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 2 tablespoons sugar
- ¼ cup lemon curd
- 1 tablespoon powdered sugar
Instructions
- 1
In a shallow dish, whisk the 3 eggs, 0.5 cup milk, and 1 teaspoon vanilla until smooth.
- 2
Dip each of the 4 brioche slices in the egg mixture, letting them soak for 30 seconds per side.
- 3
Heat a large skillet over medium heat and add a little butter or oil. Cook the soaked bread for 2-3 minutes per side, until golden brown and puffed.
- 4
In a small saucepan, combine the 1 cup blueberries and 2 tablespoons sugar. Cook over medium heat, stirring, until the berries burst and the sauce thickens, about 5 minutes.
- 5
Place 2 slices of French toast on each plate. Spoon the blueberry compote over the top.
- 6
Add a dollop of the 0.25 cup lemon curd on top of each serving.
- 7
Dust with the 1 tablespoon powdered sugar and serve immediately.
Tools you’ll need
- shallow dish
- whisk
- large skillet
- small saucepan
- spatula
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