Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Stuffed Brioche French Toast with Blueberry Compote Whipped Cream. It is one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Stuffed Brioche French Toast with Blueberry Compote Whipped Cream:

1. Prepare 6-8 slices of brioche bread (depends on size of slices)
2. It’s of confectioners sugar for garnish (optional)
3. Prepare 2 of tbl butter for cooking
4. You need of Egg Mixture
5. You need 3 of eggs
6. It’s 2 of tbl heavy whipping cream
7. It’s 2 tsp. of Ground cinnamon
8. It’s 1 Tsp. of Vanilla extract
9. It’s 2 of tbl Granulated sugar
10. It’s of Compote
11. Prepare 1/4 cup of water
12. It’s 1/4 cup of sugar
13. Prepare 2 cups of fresh blueberries
14. It’s 2 of tbl Lemon juice
15. Prepare of You can serve your compote chilled or warm
16. Prepare of Cream Cheese Filling
17. You need 6 oz. of whipped cream cheese
18. You need 1 of tbl chopped fresh mint
19. You need 1 tsp. of lemon zest
20. It’s 1-2 tsp. of honey
21. Prepare 1 tsp. of Granulated sugar
22. You need of Whipped Cream
23. It’s 1 cup of heavy whipping cream
24. It’s 2-4 of tbl confectioners sugar
25. You need 1 tsp. of Vanilla extract

Step to make Stuffed Brioche French Toast with Blueberry Compote Whipped Cream:

1. Make your blueberry compote. Add 1/4 cup water, 1/4 cup granulated sugar, 1 cup of fresh blueberries, and 2 Tbl of fresh lemon juice to a small pot. Set the heat to medium. Bring the mixture to a simmer and stir frequently for about 10 minute When most of the blueberries have broken down, add the remaining 1 cup of fresh blueberries and let cook for another minute or two. Turn off heat and set the compote aside. You may serve this warm or chilled, depending on preference.
2. Make your cream cheese filling. Chop approximately 1 Tbl of fresh mint and add to a small bowl with 6 oz. of whipped cream cheese. Add 1 Tsp. of lemon zest to the bowl. Add about 1 Tsp. of honey and 1 Tsp. off granulated sugar. Mix until everything is evenly distributed. Don’t forget to taste and see if you need to adjust it to your liking! Place in the fridge until needed.
3. Make your whipped cream. Place 1 cup of heavy whipping cream into a chilled mixing bowl (To do this, place a mixing bowl and whisk or whisk attachments in your freezer for 10-15 minutes). Add at least 2 Tbl of confectioners sugar and 1 Tsp. of vanilla extract. We used 4. Tbl of sugar to make the whipped cream sweeter. Using a stand mixer, egg beater, or your own hands, whisk the mixture until you’ve reached stiff peaks and the whipped cream holds it’s shape. Place in the fridge until needed.
4. Make your egg mixture. Crack 3 eggs into a medium sized mixing bowl. Add 2 Tbl of heavy cream, 2 Tsp. of ground cinnamon, 1 Tsp. of vanilla extract, and 2 Tbl granulated sugar and whisk until well-mixed. Of course, you can adjust these amounts as needed. Maybe you like to turn the sweetness up even more!
5. Slice the brioche loaf into 8 thick (about 1 inch or so) slice Spread some of the cream cheese mixture on one side of each slide. Take two slices and place one on top of the other as if you were assembling a sandwich, with the cream cheese in the middle. Dredge each ‘sandwich’ in the egg mixture. Leave the sandwich submerged, flipping a few times, for about 10-15 second This will ensure your bread has soaked up all the wonderful gooeynes While preparing the French toast, place about 2 Tbls
6. Okay, you have made it to the end. Assemble your French toast with the whipped cream and blueberry compote. Sprinkle with confectioners sugar, fresh mint and/or maple syrup if desired! Now go eat.

So that’s going to wrap it up with this special food Stuffed Brioche French Toast with Blueberry Compote Whipped Cream. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!