Ingredients
Scale
- 8 slices Thick Bread (Brioche or Challah)
- 8 ounces Whipped Cream Cheese
- 3 large Eggs, beaten
- 1.5 cups Skim Milk
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Vanilla Extract
- 4 tablespoons Butter
- Powdered Sugar (for garnish)
- 12 ounces Blackberries
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 0.5 teaspoon Additional Vanilla Extract
- 0.25 cup White Sugar
- 0.25 cup Water
- 1 tablespoon Corn Starch
Instructions
- Make the Blackberry Compote: In a saucepan, combine blackberries, lemon zest, lemon juice, additional vanilla extract, sugar, water, and corn starch. Cook over medium heat until the mixture starts to bubble and thicken, about 10 minutes. Stir frequently and mash some of the blackberries with a fork. Remove from heat and set aside.
- Prepare the French Toast: In a bowl, whisk together eggs, milk, ground cinnamon, and vanilla extract. Take a slice of bread and spread a generous amount of whipped cream cheese on one side. Top with another slice to make a sandwich.
- Cook the French Toast: Heat a skillet over medium heat and add butter. Once melted, dip the cream cheese-stuffed sandwich in the egg mixture, allowing it to soak for a few seconds on each side. Cook in the skillet for about 3-4 minutes on each side until golden brown and cooked through. Repeat with remaining slices.
- Serve: Arrange the French toast on plates, top with blackberry compote, and dust with powdered sugar. Enjoy warm!
Notes
Use day-old bread for better texture. Feel free to add other fruits to the compote for variety. Adjust sweetness of the compote to taste.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 16g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 200mg