Thu, May 24 2012

Brioche French toast with warm blueberry compote

Make the most of fresh blueberries with this delicous warm compote served atop sweet French toast
Ingredients
* 2 eggs * 4 tbsp milk * 1 tbsp caster sugar * a drop of vanilla extract * 4 thick slices brioche from a loaf * butter for frying * vanilla ice cream to serve BLUEBERRY COMPOTE * 100g blueberries * 1 tbsp caster sugar * a squeeze of lemon juice
Nutrition Information
Serving Size 1 (365g) Recipe makes 6 servings Calories 821 Calories from Fat 166 (20%) Amount Per Serving %DV Total Fat 18.5g 28% Saturated Fat 7.4g 37% Monounsaturated Fat 6.5g Polyunsaturated Fat 2.4g Trans Fat 0.0g Cholesterol 238mg 79% Sodium 1297mg 54% Potassium 409mg 11% Total Carbohydrate 137.9g 45% Dietary Fiber 7.5g 30% Sugars 15.5g Protein 25.4g 50%
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  1. Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
  2. To make the French toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the French toast with a scoop of vanilla ice cream and the blueberry compote.
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