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Featured Image for post Lemon Cream Cheese Stuffed French Toast with Blueberry Compote
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4.75 from 8 votes

Lemon Cream Cheese Stuffed French Toast with Blueberry Compote

Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Breakfast
Keyword: Breakfast, fruit, Lemon
Servings: 6 servings
Author: Barbara Schieving

Ingredients

  • 1 loaf brioche bread
  • 2 large eggs
  • ½ cup heavy cream
  • ½ cup milk
  • 1 teaspoon sugar
  • ¼ teaspoon vanilla extract
  • pinch of salt

Lemon Cream Cheese Filling:

  • 8 ounces cream cheese room temperature
  • ¼ cup lemon curd
  • 2 tablespoon sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Blueberry Compote
  • Powdered Sugar

Instructions

  • Prepare Cream Cheese Filling: In a small mixing bowl, beat cream cheese, lemon curd, and sugar until smooth. Add cream and vanilla and beat until soft peaks form.
  • Put filling into a piping bag fitted with a small round piping tip and set aside. Preheat a griddle to medium heat about 350°.
  • Slice the bread into six 1.5 inch thick slices. Cut a slit in the bottom of each slice of bread to create a pocket to fill with cream cheese filling after cooking.
  • Whisk together eggs, cream, milk, vanilla, sugar and salt. Dip bread slices into the mixture. Flip bread and soak second side. Coat the griddle with butter and fry until golden brown on both sides.
  • Fill the pocket in the French Toast with cream cheese filling. Place on serving plates and spoon blueberry compote over the top. Finish with a sprinkle of powdered sugar.