In a saucepan, mix the sugar and blueberries and heat until the sugar has melted.
Using a hand blander or classic blender, grind the blueberries to make a coulis.
Add the mascarpone and whisk to combine.
Reserve in the fridge.
In a blender, mix: eggs, milk, sugar, matcha tea and vanilla extract (optional).
Cut the brioche into 2 cm thick slices and quickly soak them in the previous preparation.
Heat the butter in the pan and cook the slices for 2 minutes on each side.
Plating suggestion: place 2 warm brioche slices on a plate. Cut the figs into 4 and place 6 pieces on each plate and finish with the blueberry cream.
You can add maple syrup or honey for more greedy pleasure.
Serving Size 4
Servings 0