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Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
To make the french toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the french toast with a scoop of vanilla ice cream and the blueberry compote.
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