Brunch time!!! AKA time to get serious. Like Stuffed Berry Compote French Toast serious. Vanilla cinnamon french toast sandwiches stuffed with whipped cream cheese and topped with an easy, simple, homemade blackberry compote sauce? Breakfast for EVERY meal of the day! Also, did I mention it only takes 20 minutes?
20 minutes you guys! That stress ball of a morning brunch we like to call Easter Sunday that’s coming up this weekend couldn’t be easier! And you get to sound super snazzy when you tell your guests you made the compote yourself (compote. not sauce. stay awesome my friends).
I’m sure I’ve mentioned this a million times, but in case you haven’t heard, I’m not a breakfast person *gasp*! I know I know. Totally made these last Monday for dinner (Dan is out of town 😉 ) and I found they’re just as good at 6 PM as they are for Sunday Brunch. So there you have it. So good I would them for breakfast AND dinner.
Now the compote might sound tricky, but it’s really just a fancy word for a syrupy sauce with whole fruit in it. And it’s way easier than you’d think to whip up.
Step1: Throw all the ingredients into a small pot.
Step 2: Boil.
Step 3: Simmer.
Step 4: Eat.
Yessss. Simple as that.
Super easy, delicious and it looks magnificent. Impress your family this Easter with this Stuffed Berry Compote French Toast recipe! They’ll thank you for it 🙂Print
For the French Toast
- 8 pieces of thick, rich bread about 1-inch thick (challah or brioche)
- 8 ounces whipped cream cheese
- 3 large eggs, beaten
- 1 1/2 cups skim milk
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter
- Powdered sugar to garnish
For the Compote
- 12 ounces blackberries
- zest of a lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (for compote)
- 1/4 cup white sugar
- 1/4 cup water
- 1 tablespoon corn starch
- Combine the blackberries, lemon juice and zest, sugar, vanilla extract and water into a small sauce pot. Cook over medium high heat, stirring occasionally, until boiling.
- Add the corn starch to the pot and stir once again until boiling. Lower to a simmer until compote thickens. Remove from heat.
- Meanwhile, in a large mixing bowl, mix together eggs, milk, cinnamon, and vanilla extract.
- Make 4 sandwiches by spreading whipped cream cheese onto one side of each piece of bread.
- Melt 2 tablespoons of butter in a large skillet over medium high heat.
- When butter is melted, dip sandwiches one at a time into the egg mixture, and place 2 at a time into the hot pan. Using a spatula, flip sandwiches over after about 2 minutes (until golden brown), and cook the other side for another 2 minutes.
- Repeat with the next 2 sandwiches, pouring out burnt butter and adding the next 2 tablespoons. Serve immediately with warm compote on top and sprinkled with powdered sugar.