Description
A delightful breakfast treat featuring thick bread stuffed with whipped cream cheese and topped with sweet blackberry compote.
Ingredients
Scale
- 8 pieces of thick, rich bread (about 1-inch thick, brioche or challah)
- 8 ounces whipped cream cheese
- 3 large eggs, beaten
- 1 1/2 cups skim milk
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter
- Powdered sugar for garnish
- Optional: 1/4 cup blackberry compote for stuffing
- 12 ounces blackberries
- Zest of a lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (for compote)
- 1/4 cup white sugar
- 1/4 cup water
- 1 tablespoon corn starch
Instructions
- Make the Compote: In a small saucepan, combine blackberries, lemon juice, lemon zest, sugar, vanilla extract, and water. Cook over medium-high heat until boiling. Add corn starch and stir until it boils again, then simmer until thickened. Remove from heat.
- Make the Stuffed French Toast: In a large bowl, whisk together eggs, milk, cinnamon, and vanilla extract. Spread whipped cream cheese on one side of each slice of bread and optionally add 1 tablespoon of blackberry compote on top.
- Melt 2 tablespoons of butter in a skillet over medium-high heat. Dip each sandwich into the egg mixture and cook in the hot pan for about 2 minutes on each side or until golden brown, adding more butter as needed.
- Serve immediately topped with warm blackberry compote and powdered sugar.
Notes
Use stale bread for better absorption and adjust compote sweetness as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg
Keywords: French toast, breakfast, blackberry compote, cream cheese