In a large mixing bowl, whisk together the 3 large eggs, 2 large egg yolks, 1/4 cup milk, 1/3 cup heavy cream, 3 tablespoons sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until smooth and well combined.
Dip each slice of brioche into the custard mixture, allowing it to soak for about 30 seconds on each side. Ensure that the bread is well-coated but not falling apart.
In a skillet or griddle, melt 1/2 cup unsalted butter over medium heat. Once the butter is melted and bubbling, add the soaked brioche slices. Cook for about 3-4 minutes on each side, or until golden brown and crisp.
While the French toast is cooking, prepare the blueberry compote. In a small saucepan, combine 2 cups of blueberries, 1/4 cup maple syrup, 1/4 cup lemon juice, and 1 tablespoon cornstarch. Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken, approximately 5-7 minutes.
Once the French toast is ready, plate it up, and drizzle generously with the blueberry compote. Serve warm and enjoy!
