Lemon Cream Cheese Stuffed French Toast with Blueberry Compote

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Lemon curd

• Baking & Spices

  • 1 Powdered sugar
  • 1 pinch Salt
  • 7 tsp Sugar
  • 1 1/4 tsp Vanilla

• Bread & Baked Goods

  • 1 loaf Brioche bread

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cup Heavy cream
  • 1/2 cup Milk

• Desserts

  • 1 Berry compote

Found on barbarabakes.com

Ingredients

• 1 loaf brioche bread
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 teaspoon sugar
• 1/4 teaspoon vanilla extract
• pinch of salt
• 8 ounces cream cheese, room temperature
• 1/4 cup lemon curd
• 2 tablespoon sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Berry Compote
• Powdered Sugar

Directions

• 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. Put filling into a piping bag fitted with a small round piping tip and set aside. Preheat a griddle to medium heat about 350°. Slice the bread into 6 1 1/2 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. 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. 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.