Cream Cheese Stuffed Blackberry Compote French Toast on gray plate and white marble with flowers and gold fork

Cream Cheese Stuffed Blackberry Compote French Toast

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 French Toast Sandwiches 1x


Take your go to french toast brunch recipe up a notch with this cream cheese and compote stuffed brioche bread version!



For the Stuffed French Toast

  • 8 pieces of thick, rich bread about 1-inch thick (brioche or challah)
  • 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
  • Optional: 1/4 cup blackberry compote for stuffing

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


Make the Compote

  1. 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.
  2. Add the corn starch to the pot and stir once again until boiling. Lower to a simmer until compote thickens. Remove from heat.

Make the Stuffed French Toast

  1. In a large mixing bowl, mix together eggs, milk, cinnamon, and vanilla extract.
  2. Make 4 sandwiches by spreading whipped cream cheese onto one side of each slice of bread.
  3. Optional: Spread 1 tablespoon of the compote on top of the cream cheese spread slices.
  4. Melt 2 tablespoons of butter in a large skillet over medium high heat.
  5. 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.
  6. Repeat with the next 2 sandwiches, pouring out burnt butter and adding the next 2 tablespoons. Serve immediately drizzled with warm compote and sprinkled with powdered sugar.