In a small saucepan, combine the blueberries, sugars, water, orange juice and zest, and cornstarch. Bring to a gentle simmer, stirring occasionally. Simmer over medium-low for 20-30 minutes until thick and syrupy. Some of the blueberries will breakdown, some will remain whole. Stir in the vanilla extract and serve. Refrigerate leftovers in an airtight container.
French Toast
In a shallow dish, combine the eggs, half-and-half, orange juice, and vanilla extract. Whisk to incorporate.
Preheat a griddle pan over medium heat. When hot, grease the pan with butter before grilling the french toast.
Slice the brioche into 8-10 slices, approx. ¾-inch thick. Dip each slice into the egg mixture, turning to coat both sides. Place the bread on the griddle. Cook 2-3 minutes per side until golden brown.
Plate and top with blueberry syrup. Garnish with a dusting of powdered sugar, fresh mint, and orange zest.