I clearly have a thing for stuffed french toast, since, umm… 3/3 french toast recipes I’ve shared on here so far are all stuffed. I think it comes down to the fact that, growing up, french toast was never on the menu; now that I can make my own I must subconsciously have this need to create the most extravagant combinations I can come up with to make up for all those lost years. So I’ve stuffed it with chocolate, sandwiched it with cookie butter and marshmallows, and now went the whole 9 yards: filled it with a sugared layer of cream cheese, crusted it with graham crackers, and topped it with a homemade blueberry compote. Sometimes you just gotta go all out, ya know?!
I also decided to switch things up and do a baked french toast this time, which worked out really well with OXO’s new square griddle (← speaking of which… I finally own a griddle. Is it weird that I’m really excited about that? Because I AM.) I wouldn’t say I have much of a preference for oven versus stove when it comes to french toast, but baking seems to make the whole process just a little bit simpler, not to mention that you can be absolutely certain you’ll wind up with french toast that’s not only perfectly golden, but nice and hot through to the center no matter how thick your bread slices are. And did I mention that I love this pan? Such good heat retention, perfectly nonstick so you don’t have to load up on the butter or oil, and oven/dishwasher safe. (Needless to say, that list bit sells me, because anything I can stick in the oven and then throw in the dishwasher is right up my ally.)
My idea was to go for this whole cheesecake vibe with the french toast, but with more of a breakfast-y spin than a sweet dessert, and that’s exactly what you get here: a big smear of cream cheese (sprinkled with sugar just to balance out the tang a little bit) between two thick slices of bread, coated in crunchy bits of graham cracker, baked to golden perfection, and topped with the quickest, easiest, homemade blueberry compote you could imagine. There’s just enough sweetness to make it french toast, but with a bright note of lemon in the compote to even things out and keep this on the breakfast side.
It goes without saying that this is one of those weekend-morning, lazy-day, splurge kinds of breakfasts, and it’s SO worth it. Soft, custardy bread with fresh blueberry sauce oozing into the crevices and getting all mixed up with some tangy-sweet cream cheese? Yes, yes, and YES.
Graham cracker-crusted french toast filled with a slightly sweet cream cheese mixture and topped with a quick, tangy blueberry compote.
- 10 ounces (2 cups) blueberries
- 1 3/4 ounces (1/4 cup) vanilla sugar (or granulated sugar)
- 2 tablespoons water, divided
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 3 eggs
- 2 1/8 ounces (1/4 cup) milk
- 2 ounces (1/4 cup) heavy cream
- 2 teaspoons vanilla sugar (or granulated sugar), plus extra for sprinkling
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 slices bread, about 1/2" thick
- 4 ounces cream cheese
- 2 ounces (5/8 cup) hand-crushed graham cracker crumbs*
- blueberries, for garnish
- In a small saucepan, stir together blueberries, sugar, 1 tablespoon water, and lemon juice until evenly combined. Set over medium heat and cook for 10 minutes, keeping the liquids at a simmer and stirring occasionally. Once done, remove from heat.
- Sift cornstarch into a small bowl. Add cold water and whisk until totally smooth, making sure no undissolved bits of cornstarch are left on the bottom of the bowl. While stirring, slowly pour mixture into saucepan.
- Place saucepan back on stove with the heat slightly over medium. Cook, stirring gently, until the mixture comes to a low boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and let cool while preparing french toast.
- Any leftover compote can be stored in a jar (or other airtight container) in the refrigerator.
- Preheat oven to 375ºF and grease a square griddle with nonstick spray.
- Whisk eggs, milk, cream, sugar, vanilla, and salt together in a bowl. Transfer to a shallow rectangular container.
- Spread 4 slices of bread with 1 ounce cream cheese each and sprinkle sugar generously on top. Sandwich with remaining 4 slices. Spread graham cracker crumbs out on a plate.
- Dunk each sandwich in egg mixture on both sides, letting each side soak for at least a minute. Coat both sides with graham cracker crumbs and transfer to pan.
- Bake in preheated oven for 8 minutes. Flip and bake another 4 minutes; both sides should be golden.
- Top french toast with blueberry compote and fresh blueberries. Serve warm.
*Crush the graham crackers by hand to get a mix of fine and coarse bits.
Disclosure: OXO supplied me with a griddle to make this post possible. All writing and opinions are 100% my own. This post also contains affiliate links. These are always for products I personally use and love, which is the only reason I choose to promote them!