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brioche french toast with wild blueberry-rosé syrup

  • Author: jenny goycochea
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: brunch
  • Diet: Vegetarian

Description

Saturdays are made for french toast and once you’ve had this wild blueberry-rosé syrup, you’ll never want anything else!


Scale

Ingredients

Brioche French Toast

  • 8 slices brioche bread
  • 2 cups half & half
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 eggs
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons butter

Wild Blueberry-Rosé Sauce

  • 8 oz dried wild blueberries
  • 1/3 cup sugar
  • 1/2 cup rosé wine
  • 1/4 cup water
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cornstarch

Vanilla Bean Whipped Cream

  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla bean paste

Instructions

  1. To make the blueberry syrup: In a small saucepan, mix together the blueberries, rosé, water, sugar and vanilla. Bring to a simmer and lower the heat. Cook until the blueberries have started to plump and the sauce is syrupy. In a small bowl, mix together the cornstarch with 1 tablespoons of cool water until the cornstarch is dissolved (this is called a slurry). Add the slurry to the blueberries and simmer until the sauce has thickened. Set aside until ready to use.
  2. To make the whipped cream: Mix all ingredients together in a mixing bowl. Whisk vigorously until medium peaks form. Use immediately.
  3. To make the french toast: In a mixing bowl, whisk together half & half, sugar, vanilla, eggs and cinnamon until very smooth. Transfer to a shallow dish. Heat a cast iron skillet or a nonstick skillet over medium heat. Dip a piece of brioche into the egg mixture and coat both sides well. Melt 1 tablespoon of butter in the pan and place the soaked brioche in the pan. Cook 2-3 minutes on each side, until golden brown. Repeat with the remaining bread, only adding more butter to the pan as needed. Whisk the egg mixture between pieces of bread to re-incorporate the cinnamon and vanilla which will fall to the bottom. Serve warm topped with blueberry-rosé syrup and whipped cream.

Notes

Any bread can be used for this but brioche and challah are my favorites. Make sure you use slices that are at least 1 inch thick.

Dried wild blueberries can be found at Trader Joe’s. You could use fresh or frozen blueberries, but I would up the sugar to 1/2 cup, omit the water, and use 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

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