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Ingredients
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French Toast
Blueberry Syrup
Vanilla Sweet Cream
Garnish (optional)
Method
French Toast
Prepare custard
In a wide, shallow bowl or baking dish large enough to fit a slice of bread, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth and slightly frothy.
Soak bread
Preheat a large nonstick or cast-iron skillet over medium heat. Dip each slice of brioche into the custard mixture for 10–15 seconds per side, allowing the bread to absorb but not become falling-apart soggy. Let excess drip off and place on a wire rack while you finish soaking the rest.
Cook
Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil to the preheated skillet. When butter foams and just begins to brown, add soaked slices (work in batches so they don’t crowd). Cook 3–4 minutes per side, or until golden brown and cooked through, reducing heat slightly if outsides brown too quickly. Transfer finished slices to a low oven (90–100°C / 200°F) to keep warm while you finish the rest.
Blueberry Syrup
Cook blueberries
In a small saucepan combine 2 cups blueberries, 1/2 cup water and 1/2 cup granulated sugar. Bring to a gentle boil over medium heat, stirring occasionally so sugar dissolves and berries begin to pop, about 4–6 minutes.
Thicken and finish
If you prefer a slightly thicker syrup, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering blueberries and cook 1 minute more until syrup thickens. Remove from heat, stir in 1 tablespoon lemon juice and 1/2 teaspoon lemon zest (if using). Taste and adjust sugar or lemon as needed. Keep warm.
Vanilla Sweet Cream
Make sweet cream
Whisk together 1/2 cup heavy cream, 1/4 cup whole milk, 1 tablespoon powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon salt until sugar is dissolved and mixture is slightly thickened. For a thicker, whipped-style cream, whip the mixture with a hand mixer for 1–2 minutes until soft peaks form; for a pourable cream leave unwhipped. Chill until ready to serve.
Assembly & Service
Place 2 slices of warm French toast on each plate. Spoon warm blueberry syrup over the toast (about 1/4–1/3 cup per serving, or to taste). Drizzle or dollop 2–3 tablespoons of vanilla sweet cream per plate. Finish with a light dusting of 1 teaspoon powdered sugar, scatter fresh blueberries and garnish with mint leaves if desired. Serve immediately.