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Ingredients
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French Toast
Blueberry Compote
Chantilly Cream & Finish
Method
French Toast
Make custard
In a wide, shallow bowl or baking dish large enough to hold a slice of bread, whisk together the eggs, whole milk, heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/4 teaspoon salt until fully combined and slightly frothy.
Soak bread
Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon of butter to melt. Working with 2–4 slices at a time (depending on pan size), dip each slice of brioche deeply into the custard mixture for about 10–15 seconds per side, allowing it to absorb but not become soggy. Let excess drip back into the bowl.
Cook
Place soaked slices in the preheated skillet; cook until golden brown and set, about 3–4 minutes per side. Add additional butter (remaining 1 tablespoon) as needed between batches. Keep cooked slices on a baking sheet in a warm oven (200°F / 95°C) while you finish the rest so they stay crisp.
Blueberry Compote
Cook compote
While the French toast is cooking, make the blueberry compote. Combine 2 cups blueberries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
Thicken
Simmer, stirring occasionally, until the berries begin to release juice and the mixture thickens slightly, 6–8 minutes. If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries; cook 1 minute more until glossy and thickened. Remove from heat and let cool slightly — it will thicken a bit more as it cools.
Chantilly Cream & Finish
Make Chantilly cream
Chill a medium mixing bowl and beaters in the refrigerator for 5–10 minutes (optional). Pour 1 cup cold heavy cream into the chilled bowl; add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Whip on medium-high speed with a hand mixer or whisk until soft peaks form, about 2–3 minutes. Be careful not to overwhip; you want a light, billowy cream.
Assemble and serve
Stack or arrange 2 slices of French toast per serving on plates. Spoon a generous 1/4 cup blueberry compote over each stack (adjust to taste). Add 2–3 tablespoons of Chantilly cream on top or to the side. Dust lightly with 1 teaspoon powdered sugar and, if desired, drizzle with maple syrup. Serve immediately while the toast is warm and compote slightly warm or room temperature.