For the Crème Fraîche topping:

1. 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. Taste the mixture and add additional powdered sugar if you’d like it a bit sweeter, stirring well to combine. Then set aside while you prepare the rest of the recipe.

For the Blueberry Compote:

1. 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 french toast.

For the Brioche French Toast:

1. 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.
2. 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. 
3. 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 edges are crispy. Flip onto the other side and cook for an additional 2-3 minutes, or until lightly golden. Transfer french toast to a large rimmed baking sheet fitted with a wire rack for air flow (to prevent sogginess!), and repeat the process with remaining brioche- wiping the skillet/griddle as needed + adding remaining 2 tablespoons (or more) of butter in between batches.
4. Divide the brioche french toast evenly among serving plates. Top each slice with a dollop of crème fraîche, spoonfuls of blueberry compote, and a dusting of powdered sugar (optional). Serve with maple syrup, if desired. Enjoy! Note: If not serving brioche french toast right away, place french toast onto a rimmed baking sheet fitted with a wire rack and keep warm in the oven at 200°F.