Steps to Prepare Speedy Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, stuffed brioche french toast with blueberry compote & whipped cream. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This week, we took breakfast to the next level. But really, you can eat this whenever you want. I enjoy french toast even in the simplest form. Superfood blueberries make a delicious warm compote to cut through the ice cream or clotted cream in this recipe.

Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have stuffed brioche french toast with blueberry compote & whipped cream using 25 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream:

1. Prepare 6-8 slices brioche bread (depends on size of slices)
2. Make ready confectioners sugar for garnish (optional)
3. Get 2 tbls. butter for cooking
4. Get Egg Mixture:
5. Get 3 eggs
6. Make ready 2 tbls. heavy whipping cream
7. Get 2 tsp. Ground cinnamon
8. Take 1 Tsp. Vanilla extract
9. Get 2 tbls. Granulated sugar
10. Take Compote:
11. Take 1/4 cup water
12. Take 1/4 cup sugar
13. Get 2 cups fresh blueberries
14. Take 2 tbls. Lemon juice
15. Take You can serve your compote chilled or warm*
16. Get Cream Cheese Filling:
17. Prepare 6 oz. whipped cream cheese
18. Take 1 tbls. chopped fresh mint
19. Make ready 1 tsp. lemon zest
20. Get 1-2 tsp. honey
21. Make ready 1 tsp. Granulated sugar
22. Prepare Whipped Cream:
23. Make ready 1 cup heavy whipping cream
24. Make ready 2-4 tbls. confectioners sugar
25. Get 1 tsp. Vanilla extract

They make a Lemon Cream Cheese Stuffed. No time to make compote - we served with blueberry syrup we had on hand and maple syrup too as an option along with some whipped cream. yummy! This blueberry compote is brewed in blueberry wine. You can't have brioche french toast without brioche so I found this quaint little market that sold freshly baked sliced brioche the moment I walked in I knew who I loved and it was this market, my senses went into greedy.

Steps to make Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream:

1. Make your blueberry compote. Add 1/4 cup water, 1/4 cup granulated sugar, 1 cup of fresh blueberries, and 2 Tbls. of fresh lemon juice to a small pot. Set the heat to medium. Bring the mixture to a simmer and stir frequently for about 10 minutes. When most of the blueberries have broken down, add the remaining 1 cup of fresh blueberries and let cook for another minute or two. Turn off heat and set the compote aside. You may serve this warm or chilled, depending on preference.
2. Make your cream cheese filling. Chop approximately 1 Tbls. of fresh mint and add to a small bowl with 6 oz. of whipped cream cheese. Add 1 Tsp. of lemon zest to the bowl. Add about 1 Tsp. of honey and 1 Tsp. off granulated sugar. Mix until everything is evenly distributed. Don’t forget to taste and see if you need to adjust it to your liking! Place in the fridge until needed.
3. Make your whipped cream. Place 1 cup of heavy whipping cream into a chilled mixing bowl (To do this, place a mixing bowl and whisk or whisk attachments in your freezer for 10-15 minutes). Add at least 2 Tbls. of confectioners sugar and 1 Tsp. of vanilla extract. We used 4. Tbls. of sugar to make the whipped cream sweeter. Using a stand mixer, egg beater, or your own hands, whisk the mixture until you’ve reached stiff peaks and the whipped cream holds it’s shape. Place in the fridge until needed.
4. Make your egg mixture. Crack 3 eggs into a medium sized mixing bowl. Add 2 Tbls. of heavy cream, 2 Tsp. of ground cinnamon, 1 Tsp. of vanilla extract, and 2 Tbls. granulated sugar and whisk until well-mixed. Of course, you can adjust these amounts as needed. Maybe you like to turn the sweetness up even more!
5. Slice the brioche loaf into 8 thick (about 1 inch or so) slices. Spread some of the cream cheese mixture on one side of each slide. Take two slices and place one on top of the other as if you were assembling a sandwich, with the cream cheese in the middle. Dredge each ‘sandwich’ in the egg mixture. Leave the sandwich submerged, flipping a few times, for about 10-15 seconds. This will ensure your bread has soaked up all the wonderful gooeyness. While preparing the French toast, place about 2 Tbls
6. Okay, you have made it to the end. Assemble your French toast with the whipped cream and blueberry compote. Sprinkle with confectioners sugar, fresh mint and/or maple syrup if desired! Now go eat.

This blueberry compote is brewed in blueberry wine. You can't have brioche french toast without brioche so I found this quaint little market that sold freshly baked sliced brioche the moment I walked in I knew who I loved and it was this market, my senses went into greedy. This mouthwatering French toast is made with a sweet custard and brioche loaf and covered with juicy blueberry compote. Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices. Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.

So that’s going to wrap this up with this special food stuffed brioche french toast with blueberry compote & whipped cream recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!