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.

To make the whipped cream: Mix all ingredients together in a mixing bowl. Whisk vigorously until medium peaks form. Use immediately.

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.