Brioche French Toast with Blueberry Compote & Crème Fraîche

This Brioche French Toast with Blueberry Compote and Crème Fraîche is the ultimate breakfast/brunch situation. Thick and buttery-golden slices of flavorful brioche piled high with homemade blueberry compote (sauce), and a few dollops of creamy crème fraîche make this one heck of a treat! It’s so delicious, y’all!

I’ve made it a mission, each week, to make myself a “nice breakfast.” You know, anything that doesn’t involve pushing a slice of bread into the toaster or grabbing a sad granola bar, ha. I think millennials call it romanticizing your life or something. For me, it’s just doing a little bit more and making a meal with special touches. And since breakfast is the area that I do that the least in, that’s why I chose it. This french toast recipe is deeelish and oh so very “nice.”

Brioche French Toast with Blueberry Compote & Crème Fraîche 🫐 ☁️

We’ve got buttery, pastry-like brioche bread that soaks in a flavorful custard and pan-fried until golden brown. What makes this french toast recipe extra special is the homemade blueberry compote (blueberry sauce) + the fresh creamy topping aka crème fraîche. The contrast in flavors are what makes this recipe sing: rich french toast, tart and sweet blueberry sauce, and a tang of creaminess. It’s decadent, bright on the palate, and so easy to bring together!

⇢ These ricotta pancakes, my strawberry biscuits, and most definitely these southern biscuits and sausage gravy are some of my favorites, too.

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• For the crème fraîche topping: a container of crème fraîche, powdered sugar, and vanilla essence (I love vanilla bean paste, those lil flecks, gahh).
• For the blueberry compote: blueberries, granulated sugar, and lemon (zest + juice)…this simple sauce is so vibrant and wonderfully tangy yet sweet.
• For the brioche french toast: a loaf of brioche bread, eggs, milk, heavy whipping cream, brown sugar, vanilla essence, salt, cinnamon, butter (for frying), and maple syrup (for serving)…the brioche is the star of the show with a quick custard that the brioche gets sopped up in right before frying.

Ingredient Spotlight: Brioche!

Listen, brioche is high-key one of my top choices when it comes to bread. I love everything about it, especially when it comes to using it for french toast. Brioche is a classic French bread that is enriched with a high egg and butter content- hence its rich golden color. It has a buttery-soft texture that’s reminiscent of a pastry and it’s got a lightly sweet taste to it. When I tell you brioche french toast is where it’s at, yes indeed 👌🏾.

⇢ Don’t miss my brioche stuffed doughnuts if you’re a brioche fanatic!

Let’s Talk About That Blueberry Compote

Blueberry compote is a really fancy term that translates to cooked blueberry sauce. It’s wildly simple to bring together in a saucepan, breaking the bluebs down just until tender and saucy. The all-natural, vivid color dang near sends me whenever I make a batch (💜!)….it’s equally as delicious as it looks, friends.

& Crème Fraîche: What’s That?

Great question! So, crème fraîche (pronounced: krem fresh) is a French-style cultured cream that is most similar to sour cream in America. It’s a thick cream with a tangy and velvet-like texture. It compliments the brioche french toast and blueberry compote by providing a contrast in taste. The lightly sweetened crème fraîche cuts through the richness with a bit of creamy, tanginess.

I once visited this little breakfast café that had a memorable french toast dish with flavored crème fraîche, and it inspired the addition here!

How To Make This Brioche French Toast with Blueberry Compote & Crème Fraîche:

(Note: please see the recipe card directly below for the complete written instructions.)

1. We’ll start by preparing the toppings first. In a medium bowl, combine the crème fraîche, 2 tablespoons powdered sugar, and vanilla essence. Stir or whisk the mixture well to fully combine and free of lumps. Then set aside while you prepare the blueberry compote.
2. In a small saucepan over medium heat, combine the blueberries, sugar, lemon zest + lemon juice. Let the mixture simmer until the blueberries are tender and slightly jammy, about 4-5 minutes. Then remove blueberry compote from heat and set aside while you make the brioche french toast.
3. In a pie plate or shallow plate, combine the eggs, milk, heavy cream, brown sugar, vanilla essence, salt, and cinnamon. Whisk the custard well to thoroughly combine and then set aside.
4. Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with 1-2 tablespoons of butter and let it melt. Once the skillet/griddle is hot, reduce the heat to medium-low. 
5. Working with 3-4 slices of brioche at a time, dip each slice of bread into the custard mixture and let soak for 10-15 seconds. Carefully transfer the soaked bread to the skillet/griddle. Cook for 3-4 minutes, until golden brown and the edges are crispy. Flip onto the other side and cook for an additional 2-3 minutes, or until lightly golden. Transfer brioche french toast to a large rimmed baking sheet fitted with a wire rack, and repeat the process with remaining brioche.
6. Divide the brioche french toast among serving plates. Top each slice with a dollop of crème fraîche and spoonfuls of blueberry compote. Serve with maple syrup, if desired. Dig in and enjoy every friggin’ bite! 😛

Tips + Tricks, FAQs & More

You may have additional questions about this brioche french toast recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:

• Prep the toppings first: Like the recipe is written, start with prepping the crème fraîche + blueberry compote toppings first. Once the brioche french toast is done and at its best, everything else is ready to go. Boom.
• Can I make the toppings in advance?: Absolutely! You can prep both toppings 2-3 days in advance. After prepping, just make sure to keep them stored inside of an airtight container in the fridge. I like to set the crème fraîche out on the counter to serve at room temperature. The blueberry compote can be heated on the stovetop or in the microwave until warmed through. And psst, leftover blueb compote is so good as a syrup-y addition to an iced matcha latte…with it, it kinda tastes like a fruity pebbles drink!
• Can I use other bread?: Sure thing, brioche is the best, but you can definitely substitute with sliced challah, too!
• Cooking at the right temp: Cook french toast over medium to medium-low, you want to prevent the french toast from cooking too fast and burning.
• How to keep french toast warm? If you’re not serving them right away, place the brioche french toast onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F until ready to serve.

I wish everyday could start with this Brioche French Toast delight, ha. That blueb sauce and the creamy dollops, mmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Here’s some more recipes to check out:

• Broccoli Cheddar Soup with Sourdough Croutons
• Hibachi Steak Bowls
• Chinese-Style Fried Chicken Wings
• Best-Ever Tuna Salad
• Brown Butter Waffles with Macerated Peaches
• Cajun Seafood Boil with Garlic Butter Sauce

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