Cheesecake stuffed french toast makes a decadent and easy breakfast. I made this with a blueberry compote for Mother's Day and it was an immediate hit. It takes only a few minutes longer than french toast would. I pulled this together in the morning and, again, forgot to take process photos, but luckily it's a very simple recipe. The blueberry compote is completely optional - I just enjoy the fruity taste to offset the creaminess of the filling, but you could certainly go without, or use different fruit. This recipe yields about 4 stuffed toast pieces. Enjoy!
Here's the recipe:
- 8 slices white bread
- 3 eggs
- 1/3 -1/2 cup of milk (depending on consistency you prefer)
- pinch ground cinnamon
- dash ground nutmeg
- 2 tbsp. butter
- 4 tbsp. sugar plus more for compote if necessary
- 4 oz. cream cheese
- 1/4 cup sour cream
- blueberries
1. In a bowl, whisk together eggs and milk until it has a decent consistency. Whisk in 1 tbsp. of sugar, cinnamon, and nutmeg.
2. Heat a pan on medium, and grease with some butter. Dip bread in mixture, coat completely and cook on the pan until golden brown with a custard-like center. Repeat for all 8 slices of bread.
3. Meanwhile, beat cream cheese with sour cream until fully combined. Add in 3 tbsp. of sugar and beat for about 1 minute.
4. Spread about 3/4 tbsp. of the cream cheese mixture on top of one piece of warm french toast. Press another piece of toast on top
5. Heat blueberries in a saucepan until reduced to a compote. Add sugar to taste if necessary.
6. Serve toast warm with a heaping spoonful of blueberry compote. Enjoy!
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