Seasons 52: Upright French Toast and Blueberry Compote

Seasons 52: Upright French Toast and Blueberry Compote


4 thick-cut slices of brioche bread, approx. 3 inches thick

1 tbsp. vanilla paste or 2 tbsp. vanilla extract

3 eggs

3 cups of half and half

½ tbsp. of salt

1 cup of blueberries

1 tbsp. of sugar

1½ tsp. of lemon juice

1 tbsp. of water


Whisk vanilla, eggs, half and half and salt to form a custard.

Dip the brioche slices in the custard, and lay in the baking pan.

Pour remaining custard into the pan, and push the brioche slices down to fully coat.

Let bread soak in the custard overnight.

Once bread has soaked, bake in an oven at 350 degrees or until all custard has been absorbed.

Place one slice of French toast upright on a plate, then top with blueberry compete and whipped cream.

Blueberry Compote Procedure:

Combine blueberries, sugar, lemon juice and water in a sauce pan.

Cook on medium-high heat for five to eight minutes, or until the blueberries pop and a thick, jammy result is achieved.

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