Cream Cheese Stuffed Blackberry Compote French Toast

 

Ingredients

For the Stuffed French Toast:

• 8 slices thick bread (brioche or challah, 1-inch thick)
• 8 oz whipped cream cheese
• 3 large eggs, beaten
• 1 ½ cups skim milk
• 1 tsp cinnamon
• ½ tsp vanilla extract
• 4 tbsp butter
• Powdered sugar for garnish
• Optional: ¼ cup blackberry compote (see recipe below) for extra stuffing

For the Compote:

• 12 oz blackberries
• Zest of 1 lemon
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ¼ cup white sugar
• ¼ cup water
• 1 tbsp corn starch

Instructions

1. Make the Compote:

1. Combine blackberries, lemon juice and zest, sugar, vanilla extract, and water in a small saucepan.
2. Cook over medium-high heat, stirring occasionally, until the mixture begins to boil.
3. Add cornstarch, stir, and cook until the mixture thickens.
4. Remove from heat and set aside.

2. Prepare the Stuffed French Toast:

1. In a large bowl, mix together beaten eggs, milk, cinnamon, and vanilla extract.
2. Spread whipped cream cheese onto one side of each bread slice. Optionally, spread about 1 tbsp of the blackberry compote on top of the cream cheese.
3. Make sandwiches by placing another slice of bread on top of the cream cheese (and compote, if using).
4. Melt 2 tbsp butter in a large skillet over medium-high heat.
5. Dip each sandwich into the egg mixture, ensuring it’s well-coated, and place 2 sandwiches in the hot pan.
6. Cook each side for about 2 minutes, or until golden brown.
7. Remove from the pan and repeat with the remaining sandwiches, adding more butter as needed.

3. Serve:

1. Serve the stuffed French toast immediately.
2. Drizzle with warm compote and sprinkle with powdered sugar.

Tips:

• Ensure the bread is thick enough to hold the filling without becoming soggy.
• You can make the compote ahead of time and store it in the refrigerator until needed.
• For extra indulgence, top with fresh berries or a dollop of whipped cream.

Enjoy your breakfast! Let me know if you need any more tips or have questions.