Jazzed up French Toast filled with a cloud of lemon curd filling and topped with a delectable blueberry compote.
Do you remember the lemon curd from a few posts back? One of the main reasons I wanted to make the lemon curd was so I could bring you this mouthwatering Lemon Curd Stuffed French Toast. It is a beautiful plate of yum perfect for the holiday brunch.
Lemon Cream Cheese Filling:
This is a creamy whipped filling with a subtle lemon infusion. Lemony enough to have you smacking your lips but light and airy. It makes a nice big batch which you will need because, the spatula will keep falling into the batter and you will have to keep licking it clean.
Use a standup mixer with paddle attachment to cream 8 ounces cream cheese, 1/4 cup lemon curd, and 2 tablespoons sugar. Exchange the paddle attachment with a whisk attachment. Add 1 cup heavy cream and 1 teaspoon vanilla extract. Whip until soft peaks form.
Adding the juice from 1 fresh squeezed lemon to your standard French toast batter of eggs and milk gives this toast an additional layer of unexpected flavor. Allowing the bread to soak up all the liquid before frying turns the bread into a tasteful pastry.
In a shallow dish whisk 4 eggs, 1 cup milk, juice from 1 lemon, 1/4 cup sugar, and 2 teaspoons pure vanilla extract. Soak 8 slices of Texas toast bread in the egg mixture, flip and soak the other side ensuring all the liquid is absorbed into the bread fully. Heat a nonstick griddle on medium heat. Brush griddle with some melted butter. Fry the bread on both sides until golden and cooked through.
While the bread is grilling make the compote. I like to use the smaller wild blueberries which add a more intense flavor but, they are not always readily available. I order mine from New England every summer and keep a few frozen for use throughout winter. Therefore, cultivated store boughten can be substituted.
In a medium saucepan, boil 1/2 cup water, 1/2 cup sugar, and 2 strips of lemon zest Cook, uncovered, 5 minutes. Discard zest. Stir in 2 cups blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Add 2 – 3 teaspoons cornstarch one teaspoon at a time to the blueberries until you get a thicken sauce just shy of a pie filling. Remove from heat and stir in 1½ tablespoons fresh lemon juice.
Lay 1 slice of French toast on a serving plate. Spread or pipe some of the lemon cream cheese filling over the bread. Top with a second slice of French toast. Spoon some of the compote over the top and add another dollop of lemon filling to top. Garnish with a light sprinkle of apple or pumpkin pie spice.
- 8 ounces cream cheese, room temperature
- 1/4 cup lemon curd
- 2 tablespoon sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk
- Juice from 1 freshly squeezed lemon
- 1/4 cup sugar
- 2 teaspoons pure vanilla extract
- 8 slices Texas Toast bread
- 1/2 cup water
- 1/2 cup sugar
- 2 strips fresh lemon zest
- 2 cups blueberries
- 2 – 3 teaspoons cornstarch
- 1 1/2 tablespoons fresh lemon juice
In a small mixing bowl, beat cream cheese, lemon curd, and sugar until smooth. Add cream and vanilla and beat until soft peaks form. Set aside until ready to use.
Whisk the eggs together with the milk, lemon juice, sugar and vanilla extract in a shallow bowl. Soak the bread in the egg mixture, pressing down on each side to ensure it has absorbed the liquid.
Heat a nonstick pan/griddle on medium heat. Brush griddle with some melted butter. Fry the bread on both sides until golden and cooked through.
Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Add the cornstarch one teaspoon at a time to reach the desired consistency. Remove from heat and stir in lemon juice.