Cinnamon French Toast with Blueberry Compote and Mascarpone.⠀

Recipe yields approximately 1 portion (2 slices)

For the Compote:⠀

  • 1/2 cups blueberries
  • 1/5 cup water
  • 2tbsp sugar  sugar
  • 1/4 tsp vanilla
  • 1/4tbsp cornflour dissolved in 1/2 tbsp. water


  1. Put half the blueberries in a pan with the water, sugar and vanilla. Heat on medium-high until the water begins to boil and blueberries begin to break⠀
  2. Add the cornflour mixture to the pan and bring to a rolling boil. Reduce heat and simmer for 2-3 minutes until it thickens to your desired consistency.
  3. Remove from heat and add remaining blueberries. Mix well then set aside until ready to use

For the Toast:


  • 2 slices  brioche
  • 1 egg
  • 1tbsp milk⠀
  • 1tbsp sugar⠀
  • Pinch of cinnamon
  • 1tbsp vegetable oil
  • Mascarpone
  • Golden Syrup
  • A Dusting of Icing Sugar


  1. Whisk together the egg, milk, sugar and cinnamon in a deep bowl
  2. Heat the oil in a pan on low-medium heat⠀
  3. Coat both sides of 1 brioche piece in the egg mixture for approx.20 seconds and fry in oil until both sides are golden brown. Don’t forget to lightly fry the sides too
  4. Plate and set aside (preferably in a heated oven to keep warm)⠀
  5. Repeat above steps with second brioche slice⠀
  6. Sandwich with the mascarpone⠀
  7. Top with another portion of mascarpone, the blueberry compote golden syrup and a dusting of icing sugar

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