Cream Cheese Stuffed French Toast with Blackberry Compote Delights!
{"Use sturdy, thick-cut brioche or challah so the slices hold up to stuffing and dipping without falling apart.","Assemble 4 sandwiches (8 slices total): spread cream cheese inside and add blackberry compote only if desired.","Dip quickly and evenly; let excess custard drip off to avoid soggy centers.","Cook over medium heat with butter, flipping when deeply golden; work in batches and keep cooked pieces warm in a low oven.","The compote step is mentioned but specific amounts aren’t provided; use store-bought blackberry compote or your preferred homemade recipe.","For richer flavor, use whole milk; for lighter, use skim as listed.","Garnish lightly with powdered sugar just before serving.","Leftovers keep 1–2 days refrigerated; reheat in a toaster oven until crisp."}
Time: Prep: 20 mins, Cook: 15 mins, Total: 35 mins
Servings: 4
Ingredients
- 8 slices thick-cut brioche or challah (about 1 inch thick)
- 8 oz whipped cream cheese
- 3 large eggs, beaten
- 1.5 cups milk (skim or whole)
- 1 tsp cinnamon
- 0.5 tsp vanilla extract
- 4 tbsp butter
- Powdered sugar, for garnish
- Optional: 0.25 cup blackberry compote (for stuffing)
Instructions
- Prepare the cream cheese filling by stirring the whipped cream cheese in a mixing bowl. Optionally, mix in vanilla extract or cinnamon.
- Assemble the French toast by spreading cream cheese filling on one side of each bread slice and adding blackberry compote if desired.
- Make the egg mixture by whisking together eggs, milk, cinnamon, and vanilla extract in a large mixing bowl.
- Cook the stuffed French toast by dipping each sandwich in the egg mixture and frying in a skillet with melted butter until golden brown.
- Prepare the blackberry compote by cooking blackberries, lemon zest and juice, sugar, water, and vanilla extract in a saucepan until thickened.