Brioche French Toast with Blueberry Compote & Crème Fraîche

Imagine golden, custard-soaked slices of brioche with crisp, buttery edges, a tumble of warm blueberry compote, and a cool, tangy dollop of crème fraîche melting over the top. That’s what awaits you here. This recipe takes a familiar favorite—French toast—and elevates it with plush brioche, a jewel-toned fruit sauce, and a creamy finish that’s both elegant and effortless. Whether you’re planning a slow weekend brunch or a special breakfast-for-dinner, this dish feels celebratory without being fussy.

You can expect a straightforward process with big, reliable payoff: a rich, vanilla-scented custard, minimal babysitting at the stove, and a compote that practically makes itself. The crème fraîche balances everything, adding the kind of bright tang that keeps each bite from feeling too sweet. If you’re ready for a little kitchen moment that brings people to the table quickly, you’re in the right place.

What Makes This Brioche French Toast with Blueberry Compote and Crème Fraîche Irresistible

This version is all about contrast and balance: plush, custardy centers meet crisp, caramelized edges; glossy, sweet-tart blueberries meet cool, silky crème fraîche. Brioche soaks up the custard without turning soggy, and the compote cooks in minutes with just a handful of ingredients. Every element is simple on its own, but together they taste restaurant-worthy. It’s comfort with a little sparkle—perfect for weekends, holidays, or anytime you want to treat yourself and those you love.

What You’ll Need: Ingredients for Brioche French Toast with Blueberry Compote and Crème Fraîche

• Brioche, 8 thick slices (about 1-inch) — Soft, buttery bread that absorbs custard beautifully and yields a tender interior with crisp edges.
• Large eggs, 4 — The backbone of the custard; they set gently as the toast cooks, creating structure without heaviness.
• Whole milk, 3/4 cup — Adds moisture and lightness to the custard so it doesn’t taste overly rich.
• Heavy cream, 1/2 cup — Provides the perfect richness for a luscious, custardy center.
• Granulated sugar, 2 tablespoons — Lightly sweetens the custard and helps with browning.
• Vanilla extract, 2 teaspoons — Lends warmth and depth; the aroma is classic French toast.
• Ground cinnamon, 1/2 teaspoon (optional) — Adds a gentle spice note that complements the blueberries.
• Orange zest, 1 teaspoon (optional) — A bright citrus lift that makes the flavors pop without being overtly citrusy.
• Kosher salt, 1/4 teaspoon — Balances sweetness and enhances overall flavor.
• Unsalted butter, 2–3 tablespoons (for the pan) — For that irresistible golden crust and delicate buttery flavor.

For the Blueberry Compote:

• Blueberries, 2 cups (fresh or frozen) — The star of the sauce; they burst and thicken naturally as they cook.
• Granulated sugar, 3 tablespoons — Sweetens and helps the berries release their juices.
• Lemon zest, 1 teaspoon — Adds perfume and brightness to the sauce.
• Lemon juice, 1 tablespoon — Balances sweetness and sharpens the berry flavor.
• Water, 2 tablespoons — A small splash to get the compote going without scorching.
• Pinch of salt — Rounds out the sweetness and enhances the berry flavor.
• Cornstarch, 1 teaspoon mixed with 1 teaspoon water (optional) — For a glossier, thicker compote if you prefer a more spoonable texture.

For Serving:

• Crème fraîche, 1/2 cup — Cool, tangy richness that balances the sweetness of the compote and toast.
• Maple syrup (optional) — A drizzle for those who like extra sweetness, though the compote often does the trick.
• Powdered sugar (optional) — A light dusting for a café-style finish.
• Fresh mint (optional) — A bright, aromatic garnish.

How to Make It: A Step-by-Step Guide to Brioche French Toast with Blueberry Compote and Crème Fraîche

1. Make the blueberry compote. In a small saucepan, combine the blueberries, sugar, lemon zest, lemon juice, water, and a pinch of salt. Set over medium heat and cook, stirring occasionally, until the berries begin to release their juices and the mixture simmers, 5–7 minutes. If you like a thicker compote, stir in the cornstarch slurry and cook 1–2 minutes more until glossy. Remove from the heat and keep warm. The compote will thicken slightly as it cools.
2. Whisk the custard. In a mixing bowl, whisk the eggs until homogenous, then add the milk, heavy cream, sugar, vanilla, cinnamon (if using), orange zest (if using), and salt. Whisk until smooth. Pour into a shallow dish wide enough to hold a slice or two of brioche.
3. Prep the bread. If your brioche is very fresh and soft, let the slices air-dry on a rack for 10–15 minutes or toast them in a low oven (300°F / 150°C) for 5 minutes per side. Slightly drier bread soaks up the custard evenly without turning mushy.
4. Preheat your pan or griddle. Set a large nonstick skillet or well-seasoned griddle over medium heat. Add a knob of butter and let it melt, tilting the pan to coat the surface.
5. Soak the brioche. Lay a slice (or two) of brioche in the custard. Let it sit 20–30 seconds per side, depending on thickness and dryness. You want the custard to penetrate without saturating the center completely. Lift and let excess drip off before cooking.
6. Cook to golden perfection. Place the soaked brioche onto the hot, buttered pan. Cook until the underside is deep golden and the edges are crisp, 2–3 minutes. Flip and cook the second side 2–3 minutes more. Adjust heat as needed to prevent scorching. Repeat with remaining slices, adding butter between batches. If slices brown too fast, lower the heat slightly.
7. Keep finished slices warm. Transfer cooked French toast to a baking sheet fitted with a wire rack and keep in a 200°F (95°C) oven while you finish the rest. The rack keeps the bottoms crisp.
8. Assemble and serve. Plate two slices per person. Spoon warm blueberry compote over the top, add a generous dollop of crème fraîche, and finish with a dusting of powdered sugar or a light drizzle of maple syrup if you like. Garnish with mint for a fresh pop of color and aroma.

Your Timeline: Prep, Cook, and Serving Details

Make-ahead notes: The compote can be made up to 1 week ahead and refrigerated; rewarm gently before serving. The custard can be whisked the night before and kept chilled (stir before using). Slightly stale brioche is ideal, so buying or slicing it a day early works in your favor. Your dish is ready to enjoy as soon as the toast is hot and golden, the compote is warm, and the crème fraîche is cool.

Pro Tips for Fluffy, Custardy French Toast

• Use day-old brioche. A little dryness helps the bread soak custard evenly, preventing soggy centers.
• Mind the soak time. Thick slices need 20–30 seconds per side; thinner slices need less. If the bread feels heavy and saturated, it will cook unevenly.
• Keep the heat at medium. Too high and the outside scorches before the inside sets; too low and it dries out before browning.
• Butter plus patience. Butter gives you that golden, gently crisp edge. Add small amounts for each batch and give slices space so they brown rather than steam.
• Rack, not plate. Holding cooked slices on a wire rack in a low oven preserves crispness far better than stacking on a plate.
• Balance the sweetness. The crème fraîche’s tang makes the dish feel light. If using maple syrup, drizzle sparingly—you can always add more.
• Flavor variations. Swap orange zest for a splash of almond extract, or add a pinch of cardamom to the custard for a subtle floral note.
• Test a single slice. Cook one first to fine-tune your heat and soak time, then proceed with confidence.
• Frozen blueberries are fine. No need to thaw—just cook a minute longer for the compote to thicken.

Nutrition at a Glance

Approximate nutrition per serving (two slices brioche, with compote and crème fraîche; without maple syrup):

• Calories: ~740
• Protein: ~17 g
• Carbohydrates: ~75 g
• Total Fat: ~42 g
• Saturated Fat: ~23 g
• Fiber: ~4 g
• Total Sugars: ~27 g
• Sodium: ~360 mg

These values are estimates and will vary depending on the exact brioche, butter absorption, and how much crème fraîche or syrup you add.

Questions You Might Have

Can I use challah or another bread instead of brioche?

Yes. Challah is an excellent substitute and behaves similarly in the custard. Thick-cut white sandwich bread or even a soft sourdough can work, though brioche and challah deliver the plushest texture. Aim for 3/4–1-inch slices and slightly stale bread for best results.

How do I make this dairy-free or gluten-free?

For dairy-free, use a rich non-dairy milk (like canned coconut milk combined with almond or oat milk) and cook in neutral oil or dairy-free butter; serve with a dairy-free yogurt instead of crème fraîche. For gluten-free, choose a gluten-free brioche or sturdy gluten-free bread and make sure all ingredients are certified gluten-free.

How should I store and reheat leftovers?

Refrigerate cooked French toast on a sheet pan (single layer) covered, up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer for a few minutes until crisp at the edges. The compote keeps up to a week in the fridge; rewarm gently. Add the crème fraîche just before serving.

A Cozy Closing Note

There’s something so inviting about a plate of French toast—it feels like a small celebration shared with people you care about. This brioche version with blueberry compote and crème fraîche is the kind of dish that gets everyone leaning in for a second bite, then a third. It’s simple enough for a lazy Sunday yet special enough for a birthday breakfast or holiday table. May it bring warmth to your kitchen, a little sparkle to your morning, and a lot of joy to your table.