Cream Cheese Stuffed Blackberry Compote French Toast
Take your go to french toast brunch recipe up a notch with this cream cheese and compote stuffed brioche bread version!
Author: The Chef
Recipe type: Dessert
Ingredients
8 pieces of thick, rich bread about 1-inch thick (brioche or challah)
8 ounces whipped cream cheese
3 large eggs, beaten
1 ½ cups skim milk
1 teaspoon cinnamon
½ teaspoon vanilla extract
4 tablespoons butter
Powdered sugar to garnish
Optional: ¼ cup blackberry compote for stuffing
FOR THE COMPOTE
12 ounces blackberries
zest of a lemon
1 tablespoon lemon juice
½ teaspoon vanilla extract (for compote)
¼ cup white sugar
¼ cup water
1 tablespoon corn starch
Instructions
MAKE THE COMPOTE
Combine the blackberries, lemon juice and zest, sugar, vanilla extract and water into a small sauce pot. Cook over medium high heat, stirring occasionally, until boiling.
Add the corn starch to the pot and stir once again until boiling. Lower to a simmer until compote thickens. Remove from heat.
MAKE THE STUFFED FRENCH TOAST
In a large mixing bowl, mix together eggs, milk, cinnamon, and vanilla extract.
Make 4 sandwiches by spreading whipped cream cheese onto one side of each slice of bread.
Optional: Spread 1 tablespoon of the compote on top of the cream cheese spread slices.
Melt 2 tablespoons of butter in a large skillet over medium high heat.
When butter is melted, dip sandwiches one at a time into the egg mixture, and place 2 at a time into the hot pan. Using a spatula, flip sandwiches over after about 2 minutes (until golden brown), and cook the other side for another 2 minutes.
Repeat with the next 2 sandwiches, pouring out burnt butter and adding the next 2 tablespoons. Serve immediately drizzled with warm compote and sprinkled with powdered sugar.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/05/06/cream-cheese-stuffed-blackberry-compote-french-toast/