Brioche French Toast with Warm Blueberry Compote

This is my second entry for this month's AlphaBakes...and it's a double whammy. This month's letter is 'B', so I give you homemade brioche French Toast and warm blueberry compote.

This was my first foray into bread making and I have to say the resulting loaf was a monster! I used this Brioche recipe and ended up with not one but two enormous loaves! The recipe said that it makes one large plaited loaf...however it suggest to plait it you should have 3 sausages of dough, each at 50cm each!! My oven isn't big enough for a half metre loaf, so I therefore decided to make two slightly smaller ones and baked them for around 35 minutes...they were still however humdingers!

Making the French toast and compote was rather easier and the result was a gorgeous combination of brioche, warm blueberries and a little Hagen Daz vanilla ice cream for good measure. This would be a perfect Sunday brunch! :-)

AlphaBakes is hosted by The More Than Occasional Baker and Caroline Makes. I'm already looking forward to next month...but lets hope it's not 'Z'!

Ingredients

2 eggs

4 tbsp milk

1 tbsp caster sugar

Drop of vanilla extract

4 slices of brioche

Butter for frying

Vanilla ice cream to serve

Blueberry Compote

100g blueberries

1 tbsp caster sugar

Squeeze of lemon juice

The French toast and compote is easy to make. Start with the compote, just pop the blueberries, sugar and lemon in a saucepan and heat gently. The blueberries will start to pop and release their juices, at this point you just need to simmer for 2-3 minutes to get a gorgeous compote.

For the toast, whisk up the eggs, milk, caster sugar and vanilla and pour into a shallow dish. Soak each slice of brioche in the eggy mixture. Warm the frying pan and melt the butter before adding the brioche. Cook until golden brown on each side. Serve warm, with the warm compote and a scoop of vanilla ice cream and you have yourself a rather decadent brunch! :-)