Lemon Cream Cheese Stuffed French Toast with Blueberry Compote

Prepare the Lemon Cream Cheese Filling:

In a medium bowl, mix the softened cream cheese, lemon zest, lemon juice, and powdered sugar until smooth and well combined.

Stuff the French Toast:

Cut a slit into each slice of French bread to create a pocket. Spoon the lemon cream cheese mixture into each pocket, spreading it evenly.

Make the French Toast Batter:

In a large bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon.

Cook the French Toast:

Heat a large skillet or griddle over medium heat and add butter. Dip each stuffed bread slice into the egg mixture, ensuring it’s fully coated. Cook the slices for 3-4 minutes on each side, or until golden brown and cooked through.

Prepare the Blueberry Compote:

In a small saucepan, combine the blueberries, water, sugar, and lemon juice. Bring to a simmer over medium heat. If you prefer a thicker compote, dissolve cornstarch in a little water and add to the saucepan. Cook for about 5-7 minutes, until the blueberries break down and the compote thickens.

Serve:

Serve the French toast slices warm, topped with the blueberry compote.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings