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Blueberry Stuffed French Toast with Blueberry Compote

Blueberry Stuffed French Toast with Blueberry Compote

French toast is a favorite in our family and I’m always looking for twists on this luscious brunch item. I had a big batch of beautiful blueberries and a loaf of Challah bread. With a little inspiration I had a plan – stuff the slices of Challah with fresh blueberries and top with a sumptuous blueberry compote.

I’ve had numerous versions of stuffed French toast – most with thick globs of a cloyingly sweet cream cheese filling. Instead, take those luscious berries and nestle them into the center of the Challah slices. Once the bread is toasted the blueberries are left warm, ready to burst inside your mouth with a tiny explosion of flavor!

Start with a rich custard made from eggs, half and half, pure vanilla extract, plus honey and lemon zest. Let the thick slices of blueberry stuffed Challah soak up the egg custard then cook until the French toast is golden brown and slightly puffed.

And if that’s not enough, top the stuffed French toast with a fruity compote, loaded with more blueberries and brightened with a note of citrus.

And maybe a dash of powdered sugar!

Blueberry Stuffed French Toast with Blueberry Compote

½ cup water

1 cup sugar

Zest of 2 lemons, about 1 teaspoon, divided

2 pints fresh blueberries, rinsed and any stems removed, about 3-1/2 to 4 cups, divided

1-1/2 teaspoon fresh lemon juice

6 extra large eggs

1-1/2 cups half and half

2 tablespoons honey

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

1 loaf of Challah bread, cut into 1-1/2” thick slices

1 to 2 tablespoons butter

1 to 2 tablespoons vegetable oil

Powdered sugar for garnish

For the blueberry compote:

Combine the water, the sugar and ½ teaspoon of the lemon zest in a medium saucepan.

Cook over medium-heat stirring occasionally until the sugar has dissolved, about 7 to 10 minutes.

Add 2-1/2 cups of the blueberries to the sugar water.

Cook for 15 to 20 minutes or until the berry mixture has thickened slightly. Add the lemon juice and cook for an additional five minutes. Set aside and keep warm over low heat.

For the French toast:

In a large mixing bowl, combine the eggs, the half and half, the honey, vanilla extract, the remaining ½ teaspoon lemon zest and the kosher salt. Whisk together until well blended.

Cut a pocket in the bottom of each slice of bread, leaving about ½” on either side, cutting about 2/3 of the way down into the slice. You want to make a pocket that wraps up around the berries. Using the remaining blueberries, carefully tuck a handful into each slice of bread, taking care not to break the berries.

Place the stuffed slices of bread in a large baking dish. Pour the egg custard over the top. Let the bread soak for about 5 minutes, then flip and soak on the other side for another 5 minutes.

Heat 1 tablespoon of the butter and 1 tablespoon of the vegetable oil in a large sauté pan over medium heat. When the pan is hot, place about 3-4 slices of the French toast in the pan leaving enough room to flip.

Cook the French toast until it is golden brown on each side and the custard is cooked through in the center. Add additional butter and vegetable oil if needed to finish cooking the remaining French toast.

Place the French toast on a rimmed baking sheet and keep warm in a 200-degree oven while you finish cooking the remaining slices.

Top with warm blueberry compote, a light dusting of powdered sugar!

Blueberry Stuffed French Toast with Blueberry Compote

June 29, 2018
: Makes 6 to 8 slices, depending on size of Challah loaf

Challah bread stuffed with plump blueberries, soaked in a rich egg custard, then toasted until golden. Inside are warm blueberries, ready to burst with a tiny explosion of flavor. And if that's not enough, top with a warm blueberry compote!

By:

Ingredients
  • ½ cup water
  • 1 cup sugar
  • Zest of 2 lemons, about 1 teaspoon, divided
  • 2 pints fresh blueberries, rinsed and any stems removed, about 3-1/2 to 4 cups, divided
  • 1-1/2 teaspoon fresh lemon juice
  • 6 extra large eggs
  • 1-1/2 cups half and half
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 loaf of Challah bread, cut into 1-1/2” thick slices
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons vegetable oil
  • Powdered sugar for garnish
Directions
  • Step 1 For the blueberry compote:
  • Step 2 Combine the water, the sugar and ½ teaspoon of the lemon zest in a medium saucepan. Cook over medium-heat stirring occasionally until the sugar has dissolved, about 7 to 10 minutes.
  • Step 3 Add 2-1/2 cups of the blueberries to the sugar and water. Cook for 15 to 20 minutes or until the berry mixture has thickened slightly.
  • Step 4 Add the lemon juice and cook for an additional five minutes. Set aside and keep warm over low heat.
  • Step 5 For the French toast:
  • Step 6 In a large mixing bowl, combine the eggs, the half and half, the honey, vanilla extract, the remaining ½ teaspoon lemon zest and the kosher salt. Whisk together until well blended.
  • Step 7 Cut a pocket in the bottom of each slice of bread, leaving about ½” on either side, cutting about 2/3 of the way down into the slice. You want to make a pocket that wraps up around the berries.
  • Step 8 Using the remaining blueberries, carefully tuck a handful into each slice of bread, taking care not to break the berries.
  • Step 9 Lay the stuffed slices of bread in a large baking dish. Pour the egg custard over the top. Let the bread soak for about 5 minutes, then flip and soak on the other side for another 5 minutes.
  • Step 10 Heat the 1 tablespoon of the butter and 1 tablespoon of the vegetable oil in a large sauté pan over medium heat. When the pan is hot, place about 3-4 slices of the French toast in the pan leaving enough room to flip. Cook the French toast until it is golden brown on each side and the custard is cooked through in the center, about 5 to 7 minutes per side. Add additional butter and vegetable if needed to finish cooking the French toast.
  • Step 11 Place the French toast on a rimmed baking sheet and keep warm in a 200-degree oven while you finish cooking the remaining slices.
  • Step 12 Serve with warm blueberry compote and a dusting of powdered sugar.


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