Stuffed French Toast with Berry Compote
Decadent cream cheese stuffed French toast topped with homemade berry compote, delivering a restaurant-quality breakfast at 485 calories per serving with 15g of protein.
20m
4
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Ingredients
- 8 thick slices brioche bread (1-inch thick)
- 8 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar (for compote)
- 1 tablespoon lemon juice
- Maple syrup for serving
Instructions
- 1
Prepare Cream Cheese Filling
In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.
- 2
Make Berry Compote
In a small saucepan, combine mixed berries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until berries break down and mixture thickens. Remove from heat and set aside.
- 3
Stuff the Bread
Using a sharp knife, cut a pocket into each slice of brioche by slicing horizontally about 3/4 through the bread, leaving one edge intact. Stuff each pocket with 2-3 tablespoons of cream cheese mixture.
- 4
Prepare French Toast Batter
In a shallow dish, whisk together eggs, milk, 1 tablespoon granulated sugar, cinnamon, and salt until well combined.
- 5
Dip and Cook French Toast
Heat 1 tablespoon butter in a large skillet over medium heat. Carefully dip each stuffed bread slice in the egg mixture, coating both sides. Cook 2-3 pieces at a time for 3-4 minutes per side until golden brown and cooked through.
- 6
Finish and Serve
Add remaining butter to skillet as needed between batches. Serve immediately topped with warm berry compote and maple syrup on the side.
Chef's Tips
Use day-old brioche for best results as it absorbs the custard better without falling apart. Don't overstuff the pockets or the filling will leak out during cooking. Keep cooked pieces warm in a 200°F oven while finishing the remaining batches.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this stuffed french toast with berry compote
How long does it take to make Stuffed French Toast with Berry Compote?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Stuffed French Toast with Berry Compote recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Stuffed French Toast with Berry Compote recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Stuffed French Toast with Berry Compote recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this stuffed french toast with berry compote ahead of time?
Yes! You can prepare this stuffed french toast with berry compote up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover stuffed french toast with berry compote?
Store leftover stuffed french toast with berry compote covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with stuffed french toast with berry compote?
This stuffed french toast with berry compote pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze stuffed french toast with berry compote?
Yes, this stuffed french toast with berry compote freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.