French Toast with Blueberry Compote and Lemon Curd
Thick slices of brioche soaked in a vanilla-egg custard, pan-fried until golden, and topped with a quick blueberry compote, tangy lemon curd, and a dusting of powdered sugar.
- Total time
- 25 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a shallow dish, whisk the 3 eggs, 0.5 cup milk, and 1 teaspoon vanilla until smooth.
Step 2
Dip each of the 4 brioche slices in the egg mixture, letting them soak for 30 seconds per side.
Step 3
Heat a large skillet over medium heat and add a little butter or oil. Cook the soaked bread for 2-3 minutes per side, until golden brown and puffed.
Step 4
In a small saucepan, combine the 1 cup blueberries and 2 tablespoons sugar. Cook over medium heat, stirring, until the berries burst and the sauce thickens, about 5 minutes.
Step 5
Place 2 slices of French toast on each plate. Spoon the blueberry compote over the top.
Step 6
Add a dollop of the 0.25 cup lemon curd on top of each serving.
Step 7
Dust with the 1 tablespoon powdered sugar and serve immediately.
Tools you’ll need
- shallow dish
- whisk
- large skillet
- small saucepan
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
