Lemon Cream Cheese Stuffed French Toast with Blueberry Compote
A delightful breakfast dish combining creamy lemon-stuffed French toast and a sweet blueberry compote, perfect for family gatherings or leisurely mornings.
Ingredients
For the French Toast
- 4 slices slices of bread (preferably thick-cut) Use a sturdy bread like challah or brioche.
- 8 oz cream cheese, softened
- 1/2 cup lemon juice (freshly squeezed for best flavor)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup milk
For the Blueberry Compote
- 1 cup blueberries (fresh or frozen)
- 1/4 cup water
- 2 tbsp sugar (adjust to taste)
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, lemon juice, sugar, and vanilla extract. Mix until smooth and creamy.
- Lay out the slices of bread. Spread a generous amount of the lemon cream cheese mixture over half of each slice. Fold the slices over to make stuffed sandwiches.
- In a shallow bowl, whisk together the eggs and milk until well blended.
Cooking
- Add a little butter or oil to a skillet over medium heat. Once the butter is melted and bubbling, it's time to cook the French toast.
- Dip each stuffed sandwich into the egg mixture, ensuring both sides are coated. Place in the skillet and cook for 3-4 minutes on each side or until golden brown.
- While the French toast is cooking, combine blueberries, water, and sugar in a small saucepan. Cook over medium heat, occasionally stirring, until the blueberries burst and the mixture has thickened, around 5-7 minutes.
- Transfer the cooked French toast to a plate, drizzle with the blueberry compote, and enjoy this delightful breakfast!
Notes
Choose a sturdy bread like challah or brioche for best results. Add lemon zest to the cream cheese mixture for enhanced flavor. Store leftovers in an airtight container for 2-3 days.