Citrus, nutmeg and cinnamon laced custard infuse buttery brioche stuffed with cream cheese. Topped with a berry compote, this stuffed brioche French Toast is worthy of any special occasion.
Winter storm Jonas hit the East Coast pretty hard this weekend. My phone blew up with pictures from my friends and family back home, showcasing snow-covered cars, desolate New York City streets and little ones making snow angels. Yesterday it was a fairly moderate day here in Portland, I even took Cocoa for a walk wearing only a heavy sweater. I have to say that part of me does miss the snow, though. Well, let me rephrase, I miss: being cozy underneath the blankets, stocking up on wine and whiskey, baking during snowstorms, fireplaces, watching Cocoa play in/eat the snow, and the beauty of a crisp, fresh snowfall. However, I do not miss: shoveling, walking a mile to the Path train in the snow, slipping and busting my ass on ice, and the way snow in NYC turns from “how pretty!” to “oh God, everything is now a jet black mixture of slush, dirt and dog poop.”
We actually did get a blanket of snow here in Portland a few weeks ago. It was very pretty, until it turned into 100% ice the next day. The news had a looping segment of pedestrians slipping on the ice and falling; and, since Portlander’s aren’t used to driving in the snow, traveling by car wasn’t much safer. I do like living somewhere that has a change of seasons. Living in San Diego for half a decade was incredible, so much sunshine and t-shirts in winter! But you would never feel like it was Christmas, and you would never experience the magic of fall. In Portland, you get to experience all of the seasons, sometimes even a little snow, and a whole lot of rain. Give and take.
So, since everyone ran to the store to stock up on eggs, milk and bread for the storm, here’s a recipe for what you can do with that! And I know it’s January, and we’re all eating super healthy, and this recipe isn’t exactly diet friendly. It’s more of a special occasion or weekend cheat treat. I made it last month for our 5 year wedding anniversary. It’s so good. You can go back to eating healthy on Monday. You deserve this after all that shoveling.
This citrus and berry stuffed brioche French toast is made with an orange, nutmeg and cinnamon laced custard. It’s complemented by a berry compote (made easy by using frozen fruit – especially because we’re in the dead of winter), and is stuffed with cream cheese swirled with that same compote.
I hope that you enjoy this Citrus and Berry Cream Cheese Stuffed Brioche French Toast! What is your favorite way to make French toast? Let me know in the comments below!
citrus + berry cream cheese stuffed brioche french toast
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 6-8 1x
Citrus, nutmeg and cinnamon laced custard infuse buttery brioche stuffed with cream cheese. Topped with a berry compote, this is a breakfast worthy of any special occasion.
For the compote:
- 2 cups frozen organic mixed berries (raspberries, strawberries, blueberries and blackberries)
- 1/4 teaspoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup cane sugar
For the French toast:
- 1 medium Brioche loaf, cut into 6–8 slices
- 8 ounces cream cheese
- 4 eggs
- 1/4 cup milk
- salt, pinch
- 1 tablespoon sugar
- 1/4 teaspoon fresh nutmeg
- 3/4 teaspoon cinnamon
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice
Make the compote:
- Combine fruit, sugar, zest and juice in a pot. Bring to a simmer. Once the fruit is warmed, remove fruit with a slotted spoon and place into a bowl. This ensures your fruit doesn’t break down while the syrup thickens. Thicken the fruit juices and sugar on a constant simmer until syrup consistency, about 10-15 minutes. Cool slightly and combine with the fruit.
Make the cream cheese mixture:
- Swirl 2 tablespoons of the fruit syrup into 8 ounces of softened cream cheese. Set aside.
Make the custard:
- Combine eggs, milk, orange juice, zest, 1 tablespoon sugar, nutmeg, cinnamon and a pinch of salt. Whisk well until thoroughly combined.
Prepare and make the toast:
- Cut a “pocket” into each slice of toast, starting from the top and working about half way down. Be sure not to cut all the way through. Stuff each slice with about 1-2 tablespoons of the cream cheese mixture, ensuring it is not coming out of the top or sides and is evenly spread. Melt butter in a saute pan. Coat each side of the stuffed bread into the custard mixture, letting it bathe a few seconds to thoroughly saturate. Cook the bread in a buttered pan until golden brown on both sides. Serve with warm berry compote.
Edgar Robitaille says
This is the best toasts what i eat in my life. Thank you very much for this recipe!
Just tried this recipe for the first time to serve to special couple of friends visiting overnight. The recipe is easy to make yet “dramatic” (the term used by the husband guest to describe the presentation). Everyone loved it, and I am sure it’ll become one of my new staple, favorite recipes.
Hi this looks utterly indulgent i wanted to know if i could add a liquor like chambord raspberry liquor or grand Marnier just to give it another layer of added decadence for a moms day breakfast for my 2 best friends our kids are all out living there own lives and mine and my 2 bffs kids take us out for dinner every mothers day so i thought this would be a nice way of treating the 3 of us to a nice breakfast. And any suggestions regarding the use of liquor in the compote and would it curddle the cream cheese if i add it to that mixture. And thank you for this delicious breakfast creation.
Oyinkan Ogunleye says
What a great desert?! I love seeing food or pastries blogs with images that look so professional!
This looks delicious. I want to try to make it one day.
Oh my! Serve me a breakfast tike this and I will fall in love with you 😛 Seriously, this is one lovely recipe. Has all my fave ingredients 🙂
EG III says
I literally said, “Ohhh” with drool running down my mouth as I read this recipe. I don’t have a favorite way to cook french toast at the moment but this may have just right to the top of the list.
My kids would be so surprised to eat such a thing! They are used to boring old french toast – this would totally excite them so I have to try it.
Wendy Polisi says
My mouth is legit watering after this. I want these so bad!
This looks so tasty! Totally want to make it for breakfast tomorrow.
Shannon Sawicki says
This sounds like an incredible weekend breakfast. Or even a post marathon indulgence
KRYSTLE COOK says
This looks delicious! I’ve never had a stuffed french toast before but they always tempt me. How many calories do you think are in this?
Wow..It looks damn delicious!! The photos making me eager..
Sarah Bailey says
Oh my goodness how absolutely delicious does this sound, I have to admit I wouldn’t have thought of using cream cheese and berries but I bet it works so well together.
Tara pittman says
This would be perfect for a lazy day weekend breakfast. I am drooling over this.
Mikaela Stone says
ohmygoodness! I have been in such a breakfast kick lately–I think it is the cold weather! I haven’t tried adding nutmeg before, and am definitely going to need this french toast in my life this weekend…
I hope that you enjoy it, Mikela! Breakfast is definitely my favorite meal lately too!
Ryan Grau says
The photos alone are making me angry now because how badly I want these right now. Its killing me how good these look. Its the kind of breakast you don’t share, you horde it and scarf it up indulging in each and every bite.
This is making me drool! Please make for me on Mother’s Day!
Looks delicious. Your photos are awesome.