Brioche french toast smothered with warm blueberry sauce and served with lemon whipped cream
French toast is such a fun Sunday treat to me but I have a rule: I never both unless I have brioche. I’m a brioche french toast kind of girl. It takes just a few minutes to make but I just can’t have french toast without whipped cream, so I save it for a few special occasions when I’m feeling luxurious.
I confess: this hardly a new recipe but rather a combination of several favorite recipes here on The Rose Table. I whipped this up at the lake house last weekend for my mom and my friend Kenya (see her fabulous travel blog here) when they both commented with heart eye emojis on a share of my original brioche french toast. I’ve been dying to try it with my blueberry lemon sauce and let me tell you, it’s a winning combination. I’ll be making this again and again. Hurry and make it while it’s still citrus season!
This is easy to scale up. I’ve written it here for one. Just multiply depending on how many people you have. You could easily serve this with warm blueberry lemon sauce or chilled sauce that you made ahead of time.
2 slices brioche
1 Tbsp milk
1/2 Tbsp granulated sugar
Grate or two fresh lemon zest
2 Tbsp Butter
Blueberry lemon sauce (recipe follows)
Lemon whipped cream (recipe follows)
Powdered sugar for dusting
- Beat egg in a shallow dish. Whisk in milk, sugar, vanilla, and lemon zest. Soak slices of brioche for two minutes. Flip and soak other side for two minutes.
- Heat 1 Tbsp butter in a nonstick skillet. Add brioche and cook for two minutes per side over medium heat or until golden brown.
- Transfer to plate, melt second tablespoon of butter and repeat with second slice.
- Slice brioche in half, top with homemade blueberry lemon sauce (warm or cold) and lemon whipped cream.
Blueberry Lemon Sauce
1/4 cup granulated sugar
1 tsp cornstarch
1/4 cup water
1 cup blueberries
Zest of half a lemon
Juice from a whole lemon
- Whisk together sugar, cornstarch, and a dash of salt in a saucepan set over low heat. Whisk in water. Add blueberries, lemon zest, and lemon juice. Cook for 2-3 minutes over medium heat until most of the blueberries have burst open and sauce starts to thicken. Cool ten minutes and serve or cool completely and store in a jar.
Lemon Whipped Cream: For a tiny amount, I whip up two tablespoons heavy whipping cream with a pinch of powdered sugar, and a few drops of lemon extract while my brioche is soaking. That amount of whipped cream takes just a minute or two with a whisk and a glass or metal bowl! You can also pour the ingredients in a jar, screw on a lid, and shake it for two minutes for whipped cream.
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