One of my favorite things about the weekend, besides sleeping in, is breakfast. Well let’s be honest, in our kid free house it’s more like brunch, but you get the idea. During the week I am more then happy with a homemade granola bar and yogurt each morning but on the weekend all bets are off. Skillets with pan fried potatoes, bacon or sausage and sunny side up eggs are the things my dreams are made of Monday through Friday. In fact I pretty much start thinking about what I am going to make for breakfast on Saturday, Monday morning. And this time of year when the produce stands are overflowing with fresh raspberries, blueberries and blackberries at unbelievable prices you would be crazy not to cover your favorite french toast and pancake recipes with some of summer’s freshest berries. This is my take on stuffed French toast, custardy bread, cream cheese and fresh berries come together in less then 20 minutes and served along side crispy bacon or browned sausage patties it’s the perfect start to my weekend!
Now if you really want to jack up the richness of this dish I suggest going out and buying a good ‘eggy’ type of bread like Brioche, something that will really absorb all of that delicious custardy goodness. But the health freak in me, the part that likes to try and rationalize the bad things I am eating, sticks with some grainy whole wheat bread and I skip the dusting of powdered sugar on top. But please but all means, indulge and I shall live vicariously through you!
French Toast with Cream Cheese and Blueberry Compote
For the Compote:
1 pint fresh blueberries (or raspberries, or blackberries)
1 tablespoon fresh lemon juice
¼ cup sugar
Dash of salt
For the French Toast:
6 slices of bread (I used whole wheat but suggest you use something like Brioche)
3 eggs, beaten
½ cup half and half
1 teaspoon ground cinnamon
½ teaspoon fresh grated nutmeg (optional)
Dash of salt
2 tablespoons of butter
1 container whipped cream cheese
Place blueberries, lemon juice, sugar and dash of salt in a medium sauté pan over medium low heat. Mix well and let sit, stirring occasionally for 10 – 15 minutes. The berries will begin to burst and form their own syrup. If the mixture becomes too thick add a tablespoon or so of water to loosen the compote. Taste and add more sugar if desired.
Combine eggs, half and half, cinnamon, nutmeg (optional) and salt in a shallow dish and mix well. Melt 2 tablespoons of butter on a nonstick griddle set at 375º (if you don’t have a griddle, use a large nonstick skillet and heat to medium high heat). Take bread slices and cut into halves. Dunk each half into the custard mixture, about 3 seconds per side. You want the bread coated evenly on both sides but not overly saturated. Add bread to preheated griddle / skillet and cook for 3-5 minutes per side. The pieces are done when each side is golden brown and the center of each piece of toast is firm, not soggy.
Remove from compote from heat and place 3 pieces of toast on a plate. Spread a good layer of cream cheese on each piece of toast and cover with compote. If desired, sprinkle with powdered sugar and serve with some crispy bacon or sausage patties.