Description
Delight in this decadent Cream Cheese Stuffed Blackberry Compote French Toast, where thick slices of brioche or challah are generously filled with whipped cream cheese and optionally layered with a luscious homemade blackberry compote. Each sandwich is dipped in a cinnamon-vanilla egg custard and pan-fried to golden perfection, then served warm with a drizzle of sweet, tangy blackberry compote and a dusting of powdered sugar. This recipe offers a perfect blend of creamy, fruity, and spiced flavors for an indulgent breakfast or brunch.
Ingredients
Scale
For the French Toast
- 8 slices thick, rich bread (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, for garnish
For the Blackberry Compote
- 12 ounces blackberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ cup white sugar
- ¼ cup water
- 1 tablespoon cornstarch
Instructions
- Make the Blackberry Compote: In a small saucepan, combine blackberries, lemon zest, lemon juice, vanilla extract, sugar, and water. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
- Thicken the Compote: Add the cornstarch to the boiling mixture and stir well. Reduce the heat to low and let the compote simmer gently until it thickens. Once thickened, remove from heat and set aside to cool slightly.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, skim milk, cinnamon, and vanilla extract until smooth and well combined.
- Assemble the Stuffed French Toast: Spread whipped cream cheese evenly on one side of each bread slice. Optionally, spread one tablespoon of the prepared blackberry compote over the cream cheese for extra flavor.
- Form Sandwiches: Place slices together, cream cheese sides facing each other, to form sandwiches.
- Heat the Skillet and Melt Butter: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Keep an eye on the heat to avoid burning the butter.
- Dip the Sandwiches: Dip each sandwich into the egg mixture, ensuring both sides are well coated but not soaked through to prevent sogginess.
- Cook the French Toast: Place two sandwiches at a time into the hot skillet. Cook for about 2 minutes on each side, or until each side is golden brown and slightly crisp.
- Repeat Cooking: Remove cooked sandwiches and keep warm. Add remaining butter as needed and repeat the dipping and cooking process with the rest of the sandwiches.
- Serve: Serve the stuffed French toast immediately, drizzled generously with warm blackberry compote and sprinkled with powdered sugar for an elegant finish.
Notes
- Use thick slices of brioche or challah for the best texture and flavor.
- Blackberry compote can be prepared ahead and refrigerated for up to 3 days.
- Adjust sweetness of compote by varying sugar amounts to taste.
- For a richer custard, substitute skim milk with whole milk or half-and-half.
- Keep cooked French toast warm in a low oven (about 200°F/93°C) if preparing in batches.
- Optional ingredient step adds a fruity layer inside; omit if preferred.
