Brioche French Toast w/ Blueberry Compote

Recipe by Chef Spencer Ivankoe

The Brioche French Toast


1 loaf of brioche bread

8 eggs

1 1/2 cups half n half

1 1/2 cups milk

2 tbsp sugar

1 tsp vanilla extract

2 tbsp cinnamon

pinch of salt


Cut the brioche into 1 inch piece cubes.

Grease a half hotel pan with non stick cooking spray.

Place the brioche bread cubes into the hotel pan.

In mixing bowl, whisk together the eggs, half n half, milk, sugar, vanilla extract, cinnamon, and salt.

Pour mixture over the brioche bread.

Cover with saran wrap and refrigerate overnight.

Preheat oven to 350 degrees.

Bake for 40 minutes.

Let cool before cutting.

The Blueberry Compote


1 bag of frozen blueberries

1 orange (juiced)

1 orange (zested)

1 1/2 cups of sugar

4 tbsp of cinnamon

pinch of salt


In a pot, add all the ingredients.

Reduce the blueberry compote on medium heat.

Cook for about 20 minutes, until it becomes syrupy.

The Whipped Cream


1 cup heavy cream

1/4 cup confectionary sugar

1 tbsp vanilla extract


In a mixing bowl, whisk together all ingredients until you form the consistency you want.

Garnish / Assembly


4 pieces of the brioche french toast

Warm Blueberry Compote

Warm Maple Syrup

Coconut Flakes

Fresh Mint Sprigs

Whipped Cream


Preheat oven to 350 degrees.

Warm up the brioche french toast until its hot.

Place french toast on a plate.

Spoon a generous portion of blueberry compote on top.

Garnish with whipped cream, coconut flakes, and fresh mint sprigs.

Drizzle warm maple syrup on top.

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