French toast gets a little touch of elegance and flair with this berry and cream cheese stuffed french toast with a citrus-apple-berry compote.
I remember having a stuffed French toast dish once a long time ago and being so stuffed afterwards that I don’t think I’ve eaten it since. Not because it was a bad experience, per se, but I just had it in my head that it was too filling to order at a restaurant, and perhaps more work than I cared to put in for a breakfast or brunch meal.
And now, after making this French toast, I feel so silly. Because not only was it pretty simple, it was also delicious and not at all too filling or heavy.
And let me tell you guys…I’m typically a Granny Smith apple person. As in, I don’t buy any sort of red apple just to eat (but I will use them in recipes.) But these Lady Alice apples from Rainier were delicious. I could’ve eaten every single one of them in a day. But I spaced them out. And they were the perfect addition to the compote, since the berries were a little tart and the apples are on the sweeter side. And then that orange zest…mmm. I love me some citrus zest. Not to mention when you mix some of the compote juice in with the cream cheese for the filling.
This French toast came together pretty easily, and not as heavy as traditional French toast.
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote
For the citrus-apple-berry compote:
- 2 cups mixed berries (raspberries, strawberries, blueberries and blackberries)
- 1 Lady Alice apple, peeled, cored, and diced
- ¼ tsp orange zest
- ¼ cup fresh orange juice
- ¼ cup Dixie Crystals granulated sugar
For the French toast:
- 8 slices Sourdough bread , cut into 6-8 slices
- 8 oz cream cheese
- 4 eggs
- ¼ cup milk or almond milk
- pinch of salt
- 1 Tbsp Dixie Crystals granulated sugar
- ¼ tsp ground nutmeg
- ¾ tsp cinnamon
- 1 tsp orange zest
- ¼ cup fresh orange juice
- Combine the apples, berries, sugar, orange zest and juice for the compote in a small saucepan. Stir to mix well and bring to a simmer. Let it cook down until the apples have started to soften, then remove the fruit with a slotted spoon to a bowl.
- Leave the juices in the pot and continue cooking at a steady simmer, until a syrupy sauce forms. This will take about 10 minutes. Allow to cool slightly.
- Place the softened cream cheese in a bowl and combine with a couple of tablespoons of the syrup, and set aside. Mix the remaining syrup with the fruit you set aside prior.
- In a shallow dish, combine the eggs, milk, orange juice and zest for the French toast, sugar, nutmeg, cinnamon and a pinch of salt. Whisk with a fork until well combined.
- On four of your eight slices of bread, spoon a couple of tablespoons of the cream cheese and berry mixture and spread to about 1/4″ from the edges. Top with the remaining slices of bread. Melt your butter in a skillet over medium heat, dip your stuffed French toast into the egg mixture – dip both sides – and place in the skillet. Do this in batches if necessary, adding more butter for each batch if needed. Cook each side until browned and crisp before turning and repeating on the other side. This can take 3-5 minutes per side, depending on your burner’s temperature. Low and slow is better than fast and burnt with still-cold filling.
- Remove to a plate and top with the citrus-apple-berry compote!
Adapted from Parsnips and Pastries
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites