Vanilla and Cinnamon French Toast with Vanilla Ice Cream and Blueberry Compote

"Rainy Saturday’s are incomplete without a large stack of vanilla cinnamon French toast covered in vanilla ice cream and blueberry compote"
-- @forkinpancakes
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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 8 slices of bread (brioche or challah works well)
  • 2 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup, plus more for serving
  • For the Blueberry Compote:
  • 1 cup fresh blueberries
  • 2 tablespoon sugar
  • 1 tablespoon lemon juice
  • butter, as needed, for cooking
  • vanilla ice cream (optional) for serving


  • Step 1

    Place all ingredients in a medium saucepan and simmer on low heat for about 30 minutes, or until thickened. Set aside to cool slightly.

  • Step 2

    Preheat oven to 200˚F. Beat the eggs, cream, vanilla, cinnamon and maple syrup in a shallow bowl. Heat a large skillet over medium heat and add a pat of butter.

  • Step 3

    Dip each slice of bread into the custard mix, soaking both sides. Add the bread to the skillet and cook for about 3 minutes on each side, or until golden brown. As the french toast is cooked through, place it in baking dish and set in the oven to keep warm.

  • Step 4

    Serve french toast with blueberry compote, ice cream and or maple syrup, if desired.