Cream Cheese Stuffed French Toast with Blackberry Compote – A Decadent Brunch Treat
This Cream Cheese Stuffed French Toast with Blackberry Compote is the ultimate brunch indulgence—rich, golden-brown toast with a creamy vanilla-infused center, topped with a vibrant, homemade blackberry compote. Perfect for special mornings or when you simply want to treat yourself!
Ingredients
- For the Filling:
- 8 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ tsp lemon zest optional
- For the French Toast:
- 8 thick slices of brioche or challah bread
- 4 large eggs
- ¾ cup whole milk or heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- Butter for frying
- For the Blackberry Compote:
- 1½ cups fresh or frozen blackberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- ½ tsp cornstarch mixed with 1 tbsp water optional, for thickening
Instructions
- Make the Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Add lemon zest if desired. Set aside.
- Stuff the Bread: Cut a deep pocket into each bread slice. Spoon or pipe about 2 tbsp of filling inside. Gently press to seal.
- Prepare the Custard: In a shallow dish, whisk eggs, milk, vanilla, cinnamon, and a pinch of salt.
- Dip the Bread: Dip each stuffed slice in the custard for a few seconds per side.
- Cook the Toast: In a skillet over medium heat, melt butter. Fry each slice 3–4 minutes per side until golden and crisp.
- Make the Compote: In a small saucepan, combine blackberries, sugar, and lemon juice. Simmer for 10–12 minutes. Add cornstarch slurry for thicker compote if desired.
- Serve: Stack French toast slices, spoon warm compote on top, and garnish with powdered sugar or whipped cream.