Lemon Cream Cheese Stuffed French Toast with Blueberry Compote

Servings: 6 servings

Author: Barbara Schieving

Prep Time
15 minutes

Cook Time
4 minutes

Total Time
19 minutes

Breakfast

breakfast Lemon Fruit

Instructions

1 Prepare Cream Cheese Filling: In a small mixing bowl, beat cream cheese, lemon
curd, and sugar until smooth. Add cream and vanilla and beat until soft peaks
form.
2 Put filling into a piping bag fitted with a small round piping tip and set
aside. Preheat a griddle to medium heat about 350°.
3 Slice the bread into six 1.5 inch thick slices. Cut a slit in the bottom of each
slice of bread to create a pocket to fill with cream cheese filling after
cooking.
4 Whisk together eggs, cream, milk, vanilla, sugar and salt. Dip bread slices into
the mixture. Flip bread and soak second side. Coat the griddle with butter and
fry until golden brown on both sides.
5 Fill the pocket in the French Toast with cream cheese filling. Place on serving
plates and spoon blueberry compote over the top. Finish with a sprinkle of
powdered sugar.