Stuffed French Toast are a favorite around our home on the weekends. Once you try your French toast stuffed, you may never go back to plain-ol’ French toast again. Beware! I mean, what is not to love about a thick layer of sweetened cream cheese amongst soft, spongy toast? Add some homemade blueberry compote on top and you have a breakfast made for champions. After 6 years, we are still loving this recipe and I hope you do to! 😉Easy Meal Ideas, easy breakfast ideas, Recipe: Breakfast, Recipe: Bread, Recipe: Fruit, Stuffed French Toast with Blueberry Compote, microwave blueberry syrup, Deals to Meals

 

Stuffed French Toast with Blueberry Compote
Ingredients
  1. 6 eggs, beaten
  2. 1 cup milk or half and half
  3. 1 tsp. vanilla extract
  4. 1 Tbls. white sugar
  5. Dash salt
  6. 10-12 slices of white or wheat bread
  7. 2-3 Tbls. butter for cooking
Filling
  1. 16 oz. cream cheese, softened
  2. 1 blueberry or strawberry greek yogurt
  3. 1/4 cup preserves (blueberry, blackberry, strawberry jam, etc.) or you can use fresh fruit for a less sweet filling
  4. 8 oz. marshmallow cream (optional)
Blueberry Compote (Microwave method)
  1. 18 oz. fresh blueberries
  2. 1/4-1/2 cup sugar
  3. Butter Syrup (optional)
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Instructions
  1. In a shallow dish, whisk together the first 5 ingredients together until smooth. For the filling, whisk or beat all of the ingredients together as well until smooth. Set aside. For the compote, in a microwave safe bowl, place the blueberries and sugar. Microwave on high for one minute. Remove bowl and stir carefully. If the blueberries are not breaking down, or the sugar dissolving, continue to microwave in 30 second increments until nice and syrupy texture forms. For the French toast, heat a griddle to medium-high heat. Spread a thin layer of butter on the hot griddle. Coat the bread into the egg mixture on both sides. Place the egg toast onto the griddle and cook on both sides until golden brown. Remove from the pan and as soon as you take off the bread, spread a thick layer of the filling mixture in between two pieces of bread. Serve on a plate with the blueberry compote and butter syrup (if you desire), or extra fresh fruit.
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