You might be familiar with our Braided Brioche recipe, we love it too! You’ll be hard pressed to find yourself with any leftovers of it after its warm aroma fills your house. But, lets just imagine. You’ve got a day old loaf of brioche on hand, what can you do with it? Besides making some killer grilled cheese, you might opt for a sweeter option. Don’t worry this brioche french toast will hit the spot. Pair it with this blueberry lemon compote and you’ll be the on your way to a proper sunday brunch.
Blueberry Lemon Compote
First off, I recommend you make the Blueberry lemon compote ahead of time. It doesn’t take long at all, but it stores well in the fridge and reheats easy. It’s very bright and lemony, if you want to scale that back a little only add half the lemon juice.
French Toast
There are a lot of different recipes out there for Brioche french toast, I like this one because it’s not too sweet, and has just the right amount of egg so that it soaks in properly and you don’t end up looking like there’s a fried egg attached to your french toast.
The other difference in this one is the use of ground mace instead of ground nutmeg. While they are part of the same plant (the mace is the webbing that surrounds the shell of the pit, the pit is the nutmeg), the mace is more pungent and complex in flavor. If you don’t have any onhand your can absolutely substitute ground nutmeg in its place.
EQUIPMENT
Here are some of the tools I used in this recipe.
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Saute Pan: Tramontina Professional Fry Pans (12-inch)
Microplane: Microplane Classic Zester/Grater, Black
Mason Jar: Ball Regular Mouth 32-Ounces Mason Jar with Lids and Bands (2-Units), Pack Of 2, Clear
Measuring Cups: Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Blueberry Lemon Compote
Equipment
- Measuring Cup
- Microplane
- Saucepan
- Storage container
- Knife
Ingredients
- 3 Cups Fresh Blueberries
- 1 Lemon
- 1/4 Cup Granulated Sugar
- Pinch Kosher salt to taste
Instructions
- Make sure all the berries are free from stems and clean.
- Use a microplane to remove the zest from the lemon. Set side.
- Into a saucepan, add 2 cups of the berries.
- Add the sugar.
- Cut the lemon in half and squeeze the juice into the saucepan.
- Stir to combine and heat over medium heat for about 10 minutes. Stirring often.
- After the 10 minutes, your should have a thick jam like texture to your compote.
- Add the rest of the blueberries, stir in gently.
- Continue to cook for another 6-8 minutes. stirring gently.
- Remove pan from the heat, add a pinch of salt to taste and the reserved lemon zest. Stir to combine.
- Let cool slightly before serving.
- Store leftovers in airtight container in the fridge for up to a week.
Brioche French Toast
Ingredients
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 3 tbsp Granulated Sugar
- 5 Large Eggs
- 1/2 Cup Whole Milk
- 1/2 tsp Vanilla Extract
- 1/2 tsp Coconut Extract
- Butter For coating pan
- 8 Slices Day old Brioche
Instructions
- Whisk together cinnamon, nutmeg, sugar, eggs, milk, and vanilla extract in a shallow wide bowl or a pie plate.
- Dip the slices into the egg mixture about 10 seconds on each side.
- Place slices on a cooling rack to drain excess mix off the bread and allow the bread to fully soak up the custard.
- Heat a pan over medium heat.
- Apply a small pad of butter the pan. Spread and melt evenly.
- Fry bread till golden brown then flip and brown the other side.
- Add more butter as needed, until all the toast is made.
- Top with our Blueberry/Lemon Compote recipe and Ricotta cheese, warmed syrup or your favorite toppings.
