Stuffed French Toast
This stuffed french toast recipe is creamy and indulgent. You can choose whatever filling you'd like but my favorite is blueberry compote or apple compote. Give it a try, you won't regret it.
Ingredients
Batter
- 2/3 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 10 pieces brioche sliced
- maple syrup to taste
Filling and Blueberry Compote
- 1 tablespoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 2 cups blueberries fresh
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 3 tablespoons water
- 3 teaspoons cornstarch
(or Apple Compote)
- 2 crisp green apples peeled, cored, and chopped
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon vanilla extract
- 3 tablespoons water
- 3 tablespoons cornstarch
Instructions
Blueberry Compote
- First, wash the fresh blueberries (you can also use frozen instead if you have them). Once dry, add blueberries, vanilla, sugar, and lemon juice in a pot over medium heat. Stir for about 7 minutes or until the berries begin soften and release their juices.
- In a small bowl mix together the water and cornstarch, add to the compote and boil for six more minutes so that it thickens.
- Take pot off the heat and set aside as you prepare the French toast.
(or Apple Compote)
- Put the chopped apples, vanilla, lemon juice, brown sugar, nutmeg, and cinnamon in a pot over medium heat.
- Simmer until the apples are tender for about seven minutes.
- In a small bowl mix togeth the water and cornstarch, add to the compote and boil for six more minutes so that it thickens.
Stuffed French Toast
- Whisk together the eggs, milk, vanilla, and cinnamon. Pour the mixture into a shallow dish, a cake pan works well.
- Turn on griddle to medium heat or around 250-300 degrees. Spray lightly with cooking oil spray so that your french toast doesn't stick to the griddle.
- As your griddle heats up, dip both sides of the brioche slice into the batter mixture.
- Place the bread on the griddle and cook three minutes on each side, or until it is golden brown in color.
- While the French toast is cooking, stir together the softened cream cheese and powdered sugar.
- To assemble, spread a thick layer of the cream cheese spread on one side of the bread.
- Place a few tablespoons of the blueberry or apple compote on top of the cream cheese layer.
- Set another piece of brioche on top of the delicious filling, like a sandwich.
- Sprinkle some powdered sugar on top and drizzle with maple syrup.