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.
Ingredients
Scale
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
Instructions
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.