I had this in Dartmouth last year. We were there for a long weekend and had intended to hit up Cafe Alf Resco for their breakfast but after being unsuccessful twice, settled for Beth’s Bistro a couple of doors down the road instead. It turned out to be a really good choice though as Gareth had a delicious sausage sandwich and I had this beauty. Minus the bacon. The bacon was my idea. The Greek yoghurt melds with the tang of the blueberries to create a swirly creamy sauce for the french toast, then you get a hint of meaty saltiness from the bacon at the end. Because salty sweet is always a good idea.
I got this recipe from here, with a few tweaks as usual.
Brioche French Toast with Blueberry Compote, Yoghurt and Bacon
4 thick slices of brioche from a loaf
4 tbsp milk
1 tbsp caster sugar
1/2 tsp mixed spice or cinnamon
2 drops vanilla extract
Butter for frying
4 large heaped tbsps Greek yoghurt
1/2 tbsp caster sugar (adjust depending on how sweet you wish)
6-8 slices good streaky bacon
- Dry fry the bacon in a hot pan, there will be plenty of oil coming out the bacon. Keep warm in a low-heated oven.
- Heat another pan on medium high heat and melt some butter into it.
- Beat the eggs, milk, caster sugar, mixed spice or cinnamon and vanilla extract together.
- Dip the brioche slices into the eggy mixture until each are nicely coated and soaked in the mixture.
- Fry the brioche until golden brown on both sides. Keep warm in the oven.
- Put the blueberries and 1/2 tbsp of caster sugar in a pot on medium low heat. Stir for 5 to 6 minutes until some blueberries burst and the juices turn jammy.
- For a serving, place two slices of french toast on a plate, top with 2 heaped tablespoons of Greek yoghurt, drizzle with the blueberry compote and artfully arrange the bacon slices over.