Instructions

1. For the blueberry compote, place 400g of the blueberries in a small pot along with the rest of the ingredients, give it a quick stir to combine.
2. Cook over medium high heat, stirring occasionally, until the blueberries start to release their juices.
3. Use a Kenwood tri-blade hand blender to blitz until mostly smooth, then continue to cook until compote reduces in liquid and thickens slightly, about 5-10 minutes. Stir occasionally.
4. Remove from heat and stir in the remaining 50g of blueberries. The heat from the compote will soften them. Set aside until needed.
5. In a medium sized bowl, whisk together the cream, sugar and vanilla until the cream has thickened to medium peaks. Set aside.
6. For the French toast, place a large pan over medium heat. Tip: If your pan will only fit 2 slices of bread, then also place a plate or tray in the oven to warm up on the lowest heat so you can cook in batches and keep your French toast warm.
7. While pan is heating, whisk together the egg, milk and vanilla in a large shallow dish large enough for at least 1 slice of bread to sit in.
8. When the pan is hot, add a light drizzle of oil.
9. Place 1 or 2 slices of brioche in the egg mixture and allow to sit for a couple of seconds before turning the bread over so that both sides can absorb some of the egg.
10. Carefully lift the bread from the dish, allowing excess to drip off, then transfer to the hot pan.
11. Cook until the underside is golden, 3-4 minutes, then turn over to cook the other side, again, until golden.
12. If cooking in batches, transfer cooked French toast to the plate or tray in the oven to keep warm, then repeat above steps until all your portions are cooked.
13. To serve, place French toast on plates then generously pour over the still-warm blueberry compote and finish off with a big dollop of whipped cream.
14. Keep leftover blueberry compote in a sealed container in the fridge for a few days, it’s delicious served with yoghurt or over ice-cream!