Blueberry Birthday Suit Recipe

Prepare egg custard

In a wide shallow bowl or pie plate whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy.

Soak bread

Heat a large cast-iron skillet or griddle over medium heat. Melt 1 tablespoon butter in the pan to coat and then wipe out. Dip each slice of brioche briefly (10–15 seconds per side) into the custard, allowing the bread to absorb but not become soggy. Let excess drip off.

Cook French toast

Add 1 tablespoon butter to skillet for each 2 slices. Cook soaked bread 2–3 minutes per side, until deep golden brown and slightly crisp at the edges. Adjust heat as needed to avoid burning. Transfer cooked slices to a baking sheet and keep warm in a 250°F (120°C) oven while preparing fillings.

Cinnamon-sugar finish

While hot, brush each slice lightly with remaining melted butter (about 2 tablespoons total) and sprinkle generously with the prepared cinnamon-sugar mixture so it adheres and creates a sweet, slightly crunchy finish.

Make spiked blueberry compote

In a medium saucepan over medium heat combine 2 cups fresh blueberries, 1/2 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, until berries begin to burst and mixture thickens slightly. Remove from heat and stir in 2 teaspoons dark rum or bourbon and 1 tablespoon orange liqueur (if using). Taste and adjust sugar or lemon. Keep warm.

Melt white chocolate into compote

While compote is still warm (but not boiling), add 4 ounces chopped Belgian white chocolate and stir until fully melted and incorporated, creating a glossy, creamy compote. If the mixture seems too thin, return to low heat for 1–2 minutes to thicken, stirring constantly. Stir in 1/8 teaspoon kosher salt to balance sweetness.

Assemble Brie

Cut rind from brie if desired and slice or tear into pieces. On four of the prepared cinnamon-sugar French toast slices, arrange 2 ounces (about 1/4 of the 8 oz) of brie evenly across each slice while toast is still warm so the cheese softens slightly.

Combine toast and filling

Spoon a generous 1/4 cup of the warm spiked blueberry-white chocolate compote over the brie on each of the four slices. Top with the remaining four slices of French toast to make sandwiches. Press gently to meld fillings. Return assembled sandwiches to the skillet or grill (low heat) for 30–60 seconds per side to warm through and lightly press, creating a cohesive sandwich with slightly melted brie.

Puree strawberries and champagne

Place 2 cups hulled strawberries, 1/2 cup champagne, 2 tablespoons powdered sugar and 1 teaspoon lemon juice in a blender. Puree until smooth. Taste and add up to 2 tablespoons cold water to adjust consistency if it is too thick. Chill or serve immediately slightly cool.

Strain (optional)

For an ultra-smooth soup, strain the puree through a fine mesh sieve into a bowl, pressing to extract liquid and leaving seeds behind.

Cut each sandwich in half on the diagonal and place on a warmed plate.

Spoon any extra warm spiked blueberry compote over the sandwich and around the plate.

Serve the strawberry champagne soup in a small chilled bowl or cup on the side. Drizzle 1 tablespoon maple syrup over each sandwich if desired and dust with 1 tablespoon powdered sugar. Garnish with fresh mint leaves.

Serve immediately while the brie is melty and the toast is warm.