Cream Cheese Stuffed Toast (Printer-Friendly)
Golden toast layered with creamy cheese and vibrant blackberry compote for a quick, indulgent start.
# The Ingredients You'll Need:
→ For the French Toast
01 -
8 pieces thick bread (brioche or challah; substitute with regular white or gluten-free bread)
02 -
8 ounces whipped cream cheese (regular cream cheese can be used)
03 -
3 large eggs, beaten (egg substitutes for a vegan alternative)
04 -
1.5 cups skim milk (almond milk for lactose-free option)
05 -
1 teaspoon ground cinnamon (nutmeg alternative)
06 -
0.5 teaspoon vanilla extract (almond extract substitute)
07 -
4 tablespoons butter (for frying; coconut oil for dairy-free alternative)
08 -
Powdered sugar for garnish (optional, omit for sugar-free)
→ For the Blackberry Compote
09 -
0.25 cups fresh blackberry compote (can be replaced with any berry compote)
# Step-by-Step Instructions:
01 -
In a small pot, combine blackberries, lemon juice, zest, sugar, vanilla, and water. Cook over medium-high heat until boiling, then stir in cornstarch and simmer until thickened. Remove from heat.
02 -
In a mixing bowl, whisk eggs, milk, cinnamon, and vanilla extract until smooth.
03 -
Spread cream cheese on one side of each bread slice. Optionally, add blackberry compote over the cream cheese, then form four sandwiches.
04 -
Melt 2 tablespoons of butter in a skillet over medium-high heat. Dip each sandwich into the egg mixture, then cook two at a time for 2 minutes per side until golden brown.
05 -
Drizzle warm blackberry compote over the cooked French toast and sprinkle with powdered sugar before serving.
# Extra Tips:
01 -
Use day-old thick bread for better absorption. Adjust sugar levels in the compote and garnish to taste.