Description
This Cream Cheese Stuffed Blackberry Compote French Toast is a decadent breakfast treat featuring thick slices of brioche or challah bread stuffed with whipped cream cheese and optional blackberry compote. The bread is soaked in a cinnamon-vanilla egg mixture, pan-fried to golden perfection, and served topped with a warm, tangy blackberry compote and dusted with powdered sugar. Perfect for a weekend brunch or special occasion, this recipe combines sweet, creamy, and fruity flavors in every bite.
Ingredients
Scale
For the French Toast:
- 8 slices thick, rich bread (brioche or challah)
- 8 ounces whipped cream cheese
- 3 large eggs, beaten
- 1½ cups skim milk
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 4 tablespoons butter
- Powdered sugar, for garnish
- Optional: ¼ cup blackberry compote, for stuffing
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 to create the base for a rich and flavorful compote.
- Bring to Boil: Cook the mixture over medium-high heat, stirring occasionally, until it reaches a full boil, ensuring the sugar dissolves and the berries soften.
- Thicken the Compote: Add the cornstarch and stir once more until the mixture returns to a boil, activating the thickening agent.
- Simmer: Reduce the heat to low and simmer until the compote thickens to a syrupy consistency. 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 for the flavorful soaking liquid.
- Assemble the Sandwiches: Spread whipped cream cheese on one side of each bread slice. Optionally, spread a tablespoon of the blackberry compote over the cream cheese before topping with another slice to form a sandwich.
- Heat the Skillet: Melt 2 tablespoons of butter in a large skillet over medium-high heat to prepare for cooking the French toast.
- Dip and Cook: Dip each sandwich into the egg mixture, ensuring thorough coating. Place two sandwiches at a time onto the hot skillet.
- Cook Until Golden: Cook each side for about 2 minutes or until golden brown and slightly crisp, then flip carefully.
- Repeat Cooking: Repeat the process with remaining sandwiches, melting additional butter as needed to prevent sticking and promote even browning.
- Serve: Serve the French toast immediately, drizzled with warm blackberry compote and sprinkled with powdered sugar for a beautiful and delicious presentation.
Notes
- Using thick slices of brioche or challah bread works best due to their rich texture and ability to hold fillings.
- The blackberry compote can be made ahead and refrigerated for up to 3 days.
- For a richer taste, substitute skim milk with whole milk or half-and-half.
- Adjust the cinnamon and vanilla extract to taste for more or less intensity.
- If you prefer, omit the stuffing to make classic French toast topped with compote.
- Ensure to cook on medium-high heat to get a golden crust without burning the bread.
