Begin by making the compote. Do this by combining the blueberries with the juice of 1 lemon and 1 tbsp of caster sugar in a small saucepan and set over a low heat for 7-10 minutes until the blueberries soften and the compote turns into a thicker consistency
In a small bowl, stir together the maple syrup and peanut butter to create a smooth sauce, ready for pouring
hisk together the eggs and milk with the remaining 2 tbsp of caster sugar and tsp of cinnamon in a wide dish or bowl
Heat the oil in a large frying pan over a medium heat. Dip each slice of brioche in the egg mixture, making sure to coat each side and then fry each slice for 2 minutes on each side until nicely browned
Assemble by placing 2 slices on a plate, topped with a spoonful of compote and a drizzle of the maple and peanut sauce.