In a small pan put the blueberries, sugar and water and place on a high heat.  Bring to the boil then reduce to a simmer. Stir occasionally. You are looking to see all the berries pop and the sauce thicken to the slightly. Once thickened remove from the heat and allow to cool. The sauce will thicken more once it has cooled a little.

While the compote is cooking, in a mixing bowl add the milk, egg and vanilla and whisk to combine.

Place a heavy base pan on a high to medium heat and add a little oil to the pan.

Cut your bread into triangle and dip into the egg and milk mixture flipping to coat boat sides.  Place into the pan and cook until golden brown then flip and cook the other side.

Once they are golden and brown place on a warm plate, spoon over the compote and add a tablespoon of Greek Yogurt.  You can dust with a little icing sugar if you have it and enjoy.

A fantastic and easy breakfast/brunch recipe that you will really enjoy.