Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream. This Brioche French Toast with Blueberry Compote is a great recipe for a lazy Saturday, Christmas morning, or anytime you want to make breakfast extra special! During the Summer months, we eat blueberries for breakfast every single day! Sometimes the blueberries are so fresh, juicy, and sweet I simply pour.
They make a Lemon Cream Cheese Stuffed French Toast with Blueberry Compote that is the best French toast ever! I decided I had to recreate it for my family at home. The inspiration comes primarily from our love of brioche bread. You can cook Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream using 25 ingredients and 6 steps. Here is how you cook that.
Ingredients of Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream
- You need 6-8 slices of brioche bread (depends on size of slices).
- Prepare of confectioners sugar for garnish (optional).
- It’s 2 of tbls. butter for cooking.
- You need of Egg Mixture:.
- Prepare 3 of eggs.
- Prepare 2 of tbls. heavy whipping cream.
- You need 2 tsp. of Ground cinnamon.
- It’s 1 Tsp. of Vanilla extract.
- You need 2 of tbls. Granulated sugar.
- Prepare of Compote:.
- It’s 1/4 cup of water.
- You need 1/4 cup of sugar.
- Prepare 2 cups of fresh blueberries.
- It’s 2 of tbls. Lemon juice.
- You need of *You can serve your compote chilled or warm**.
- Prepare of Cream Cheese Filling:.
- Prepare 6 oz. of whipped cream cheese.
- You need 1 of tbls. chopped fresh mint.
- It’s 1 tsp. of lemon zest.
- You need 1-2 tsp. of honey.
- You need 1 tsp. of Granulated sugar.
- It’s of Whipped Cream:.
- Prepare 1 cup of heavy whipping cream.
- Prepare 2-4 of tbls. confectioners sugar.
- It’s 1 tsp. of Vanilla extract.
We. both have had stuffed French toast before, but never tried making it. So, this was also an exciting new breakfast to create. Because we. both love all things homemade, we wanted to make our whipped cream and blueberry compote toppings from scratch. Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream instructions
- Make your blueberry compote. Add 1/4 cup water, 1/4 cup granulated sugar, 1 cup of fresh blueberries, and 2 Tbls. of fresh lemon juice to a small pot. Set the heat to medium. Bring the mixture to a simmer and stir frequently for about 10 minutes. When most of the blueberries have broken down, add the remaining 1 cup of fresh blueberries and let cook for another minute or two. Turn off heat and set the compote aside. You may serve this warm or chilled, depending on preference..
- Make your cream cheese filling. Chop approximately 1 Tbls. of fresh mint and add to a small bowl with 6 oz. of whipped cream cheese. Add 1 Tsp. of lemon zest to the bowl. Add about 1 Tsp. of honey and 1 Tsp. off granulated sugar. Mix until everything is evenly distributed. Don’t forget to taste and see if you need to adjust it to your liking! Place in the fridge until needed..
- Make your whipped cream. Place 1 cup of heavy whipping cream into a chilled mixing bowl (To do this, place a mixing bowl and whisk or whisk attachments in your freezer for 10-15 minutes). Add at least 2 Tbls. of confectioners sugar and 1 Tsp. of vanilla extract. We used 4. Tbls. of sugar to make the whipped cream sweeter. Using a stand mixer, egg beater, or your own hands, whisk the mixture until you’ve reached stiff peaks and the whipped cream holds it’s shape. Place in the fridge until needed..
- Make your egg mixture. Crack 3 eggs into a medium sized mixing bowl. Add 2 Tbls. of heavy cream, 2 Tsp. of ground cinnamon, 1 Tsp. of vanilla extract, and 2 Tbls. granulated sugar and whisk until well-mixed. Of course, you can adjust these amounts as needed. Maybe you like to turn the sweetness up even more!.
- Slice the brioche loaf into 8 thick (about 1 inch or so) slices. Spread some of the cream cheese mixture on one side of each slide. Take two slices and place one on top of the other as if you were assembling a sandwich, with the cream cheese in the middle. Dredge each ‘sandwich’ in the egg mixture. Leave the sandwich submerged, flipping a few times, for about 10-15 seconds. This will ensure your bread has soaked up all the wonderful gooeyness. While preparing the French toast, place about 2 Tbls.
- Okay, you have made it to the end. Assemble your French toast with the whipped cream and blueberry compote. Sprinkle with confectioners sugar, fresh mint and/or maple syrup if desired! Now go eat..
In a small bowl, add the cream cheese, vanilla, lemon juice, powdered sugar and salt and beat until smooth. Cut the stuffed French Toast into quarters and arrange on a platter. When the toast is done, add remaining butter and melt. Add brown sugar and blend with butter. Deglaze pan with Grand Marnier and add frozen fruit.
