Stuffed French Toast with Chef JRob

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Steps

• Step 1

  Start the compote: In a medium bowl, combine 1 cup of the blueberries with the ¼ cup sugar and the zest and juice of 1 lemon. Set aside.

  Ingredients

  • 1 Cup fresh blueberries

  • 1/4 Cup sugar

  •  Finely grated zest and juice of 1 lemon

• Step 2

  Make the filling: Combine the cream cheese and ½ cup sugar until well blended. Add the ½ cup blueberries and the lemon juice and blend well. Set aside near the flat top.

  Ingredients

  • 6 Ounce cream cheese, softened

  • 1/2 Cup sugar

  • 1/2 Cup fresh blueberries

  •  Juice of 1/2 lemon

• Step 3

  In a bowl wide enough to fit a brioche slice, whisk the eggs, vanilla., and sugar. Set aside near the flat top.

  Ingredients

  • 3  large eggs

  • 2 Tablespoon pure vanilla extract

  • 2 Tablespoon sugar

• Step 4

  Preheat 1 zone of the flat top to medium high and the other 2 zones to medium for 5 minutes.

• Step 5

  Put a medium sauté pan on the medium-high zone of the cooking surface. Once hot, melt the 2 tablespoons of the butter in it. Add the reserved blueberry compote mixture and cook until most of the blueberries have burst and the liquid is syrupy, about 7 minutes.

  Ingredients

  • 2 Tablespoon salted butter

• Step 6

  Meanwhile, add the 4 ounces (8 Tbsp) of butter to the medium zones and use a spatula to spread it. Dip the bread slices into the reserved egg mixture, turn to coat, then transfer to the hot cooktop. Cook until nicely browned on one side, 2 to 3 minutes. Flip all 8 slices, then spread reserved cream cheese filling on just 4 of the slices. Place the other 4 slices on top to make 4 sandwiches. Once assembled, let them cook another 30 seconds or so to soften the filling.

  Ingredients

  • 4 Ounce (8 Tbsp) salted butter

  • 8 Slices brioche, each ½ inch (1¼ cm) thick

• Step 7

  Serve immediately topped with the blueberry compote and, if desired, additional lemon zest, cinnamon-sugar, and some fresh mint. Enjoy!

  Ingredients

  •  Fresh mint

  •  Cinnamon-sugar