Recipe: Stuffed French Toast with Blueberry & Nectarine Compote

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Compote:
1 nectarine, pitted & chopped
½ cup blueberries
1 Tbsp sugar
1 tsp vanilla extract
¼ tsp salt
1 tsp butter

Filling:
2 oz cream cheese, softened
2 Tbsp maple syrup*

French Bread:
1 egg
2 Tbsp milk
1 tsp cinnamon
2 slices good quality white bread
1 Tbsp butter

To make compote: Melt butter in a saucepan over medium heat. Add nectarine, blueberries, sugar, vanilla and salt. Stir to combine. Cook until fruit releases its juices and syrup forms, stirring occasionally – about 5 minutes. Remove from heat and set aside. Serve at room temperature or reheat to desired temperature.  


To make filling: Whisk together softened cream cheese and maple syrup. Set aside.


To make French toast: Whisk together egg, milk and cinnamon in a shallow bowl.

Melt butter in a large skillet over medium heat. Dip bread into egg mixture, completely coating both sides of the bread. Place bread into buttered pan and cook until bread is brown on both sides, flipping halfway through.


To assemble: Place one slice of French toast on a plate. Spread cream cheese mixture on French toast.

Top with second piece of French toast. Slice stuffed French toast in half. Top French toast slices with compote. Serve immediately.


*Buy Michigan: My favorite maple syrup comes from Doodles Sugarbush in Blanchard, Michigan.

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