Description

This Cream Cheese-Stuffed Blackberry Compote French Toast elevates classic French toast with a rich vanilla cream cheese filling and a bright house-made blackberry compote. Perfect for brunch or a special breakfast, this recipe combines pillowy brioche, creamy filling, and tangy berries for a vibrant, comforting dish that’s sure to impress.

Ingredients

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For the French Toast

4 thick slices brioche or challah bread
2 eggs
1/2 cup milk
1/2 teaspoon cinnamon
Butter or oil, for frying

For the Cream Cheese Filling

4 oz cream cheese, softened
1 teaspoon vanilla extract

For the Blackberry Compote

2 cups fresh or frozen blackberries
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Optional Toppings

Powdered sugar
Extra maple syrup
Fresh mint

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Instructions

Prepare the Cream Cheese Filling: In a small bowl, mix together the softened cream cheese and vanilla extract until completely smooth and creamy. Spread about 1 tablespoon of this mixture on two of the bread slices, then top with the remaining slices to create two sandwiches.
Make the Blackberry Compote: In a medium saucepan over medium heat, combine blackberries, maple syrup, and lemon juice. Cook for 4–5 minutes, gently stirring until the berries begin to break down and release their juices. Stir in the cornstarch mixture and simmer for another 1–2 minutes until thickened. Remove from the heat and set aside.
Mix the Egg Custard: In a shallow dish, whisk together eggs, milk, and cinnamon until well combined.
Dip the Sandwiches: Heat a skillet or griddle over medium heat and coat with butter or oil. Dip each cream cheese-stuffed sandwich in the egg mixture, thoroughly coating both sides but not letting them get soggy.
Cook the French Toast: Place the dipped sandwiches on the skillet or griddle. Cook for 3–4 minutes per side until golden brown and cooked through, adjusting the heat as needed to avoid burning.
Serve: Transfer the French toast to plates. Spoon the warm blackberry compote over the top and add optional toppings such as a dusting of powdered sugar, extra maple syrup, and fresh mint if desired. Serve immediately and enjoy!

Notes

Using slightly stale bread helps your French toast hold up to the egg soak without becoming too soggy.
Both fresh and frozen blackberries work well for the compote; no need to thaw if using frozen.
Try swapping the blackberries for raspberries or blueberries for a different flavor twist.
If you prefer a sweeter filling, add a touch of powdered sugar to the cream cheese mix.
Store any extra compote covered in the fridge and use it over yogurt, oatmeal, or pancakes.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/2 sandwich with compote (about 1/4 of recipe)
Calories: 225
Sugar: 11g
Sodium: 230mg
Fat: 9g
Saturated Fat: 4.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 6g
Cholesterol: 87mg