Make decadent, creamy stuffed French toast using a simple cream cheese filling and top it with a quick berry compote for a special weekend brunch.
Author:Alex Rwanda
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Breakfast
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 slices thick-cut brioche or challah bread
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup milk
1/4 teaspoon ground cinnamon
Pinch of salt
2 tablespoons butter, for frying
1 cup mixed berries (fresh or frozen)
2 tablespoons granulated sugar (for compote)
1 tablespoon water (for compote)
Instructions
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. This is your filling.
Take four slices of bread. Spread half of the cream cheese mixture evenly over one side of each slice.
Top each filled slice with a second slice of bread, creating four sandwiches. Gently press the edges together to seal the filling inside.
In a shallow dish, whisk together the egg, milk, cinnamon, and salt until combined.
Dip each stuffed sandwich into the egg mixture, coating both sides quickly. Do not let the bread soak too long.
Melt butter in a large skillet over medium heat.
Cook the stuffed sandwiches for 3 to 4 minutes per side, until golden brown and the filling is warm.
While the toast cooks, make the compote: Combine the mixed berries, granulated sugar, and water in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until the berries break down slightly and the sauce thickens.
Slice the French toast in half diagonally and serve immediately with the warm berry compote spooned over the top.
Notes
Use thick-cut bread; thin bread may tear when stuffed.
For a cheesecake flavor, add 1/2 teaspoon of lemon zest to the cream cheese filling.
You can prepare the cream cheese filling one day ahead and store it in the refrigerator.