For the Blueberry Compote:

1. In a small pot over medium-high heat, cook down the blueberries with sugar and lemon juice.  Let cook, stirring occasionally, until the blueberries have broken down and thickened, about 10 minutes. Remove from the heat and let cool while making the French toast.

For the French Toast:

1. Slice the brioche loaf into 1-inch-thick equal slices and line them on a baking sheet.
2. In a shallow dish, whisk heavy cream, milk, eggs, melted butter, sugar, vanilla, cinnamon, and salt.
3. Brush the custard on both sides of each slice of bread.  With the remaining custard, pour between the slices on the baking sheet and let the slices absorb the excess.
4. Meanwhile, heat up your griddle pan over medium-high heat.  Make sure to butter the griddle pan well.
5. Cook each slice of toast for about 3 minutes on each side or until golden and crispy.
6. Plate and top with the blueberry compote and any other desired topping. Enjoy!