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stuffed brioche french toast

citrus + berry cream cheese stuffed brioche french toast

  • Author: Tiffany La Forge
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 6-8 1x

Description

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.


Scale

Ingredients

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 68 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

Instructions

Make the compote:

  1. 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:

  1. Swirl 2 tablespoons of the fruit syrup into 8 ounces of softened cream cheese. Set aside.

Make the custard:

  1. 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:

  1. 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.

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