Cream Cheese Stuffed French Toast with Blackberry Compote
Indulge in this rich and creamy cream cheese stuffed French toast, topped with a warm blackberry compote for a delightful brunch treat.
Ingredients
For the French Toast
- 8 slices Thick bread (Challah or Brioche recommended)
- 8 oz Cream cheese, softened
- 1/4 cup Granulated sugar (adjust to taste)
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 4 large Eggs
- 1/2 cup Milk (any type you prefer)
- 2 tbsp Butter (for frying)
For the Blackberry Compote
- 1 cup Fresh blackberries
- 1/4 cup Water
- 2 tbsp Honey or maple syrup (to taste)
For Serving
- Powdered sugar for topping
Instructions
Preparation
- In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and ground cinnamon. Mix until smooth.
- Take two slices of bread and spread an ample amount of the cream cheese mixture on one slice. Place the other slice on top, pressing down gently.
- In a shallow dish, whisk together the eggs and milk until well combined.
Cooking
- Dip each stuffed slice of bread into the egg mixture, ensuring both sides are covered. Allow it to soak for a few seconds to absorb the flavors.
- In a skillet, melt butter over medium heat. Once hot, add the soaked bread slices and cook until golden brown, around 3-4 minutes per side. Remove from the skillet and set aside.
- In a small saucepan, combine the blackberries, water, and honey (or maple syrup). Cook over medium heat until the berries break down, about 5-7 minutes.
- Serve the stuffed French toast slices topped with warm blackberry compote and a dusting of powdered sugar.
Notes
For a healthier twist, substitute cream cheese with Greek yogurt or use whole-grain bread. Keep the skillet heat at medium to avoid burning the toast and ensure the cheese filling cooks properly. Store leftovers in an airtight container in the refrigerator for up to 3 days.