For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Set aside when ready.
Whisk together the lactose free milk and eggs in a wide shallow bowl. Dip the gluten free bread slices into the egg and lactose free milk mixture for one minute, making sure the liquid soaks into the gluten free bread on both sides.
Heat a knob of lactose free butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the gluten free bread slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.
