Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
Flat Top Stuffed French Toast

Flat Top Stuffed French Toast

By Justin "Chef JRob" Robinson

Chef JRob describes his sweet brunch dish as a cross between French toast and cheesecake. Yet the cream cheese and blueberry filling could not be easier to make, and the large surface area of the flat top lets you cook all the brioche at once so everyone can eat at the same time.

Prep Time

10 Min

Cook Time

20 Min

Ingredients

This recipe serves:

4

Units of Measurement:
Compote
1 Cup fresh blueberries
1/4 Cup sugar
Finely grated zest and juice of 1 lemon
2 Tablespoon salted butter
Filling
6 Ounce cream cheese, softened
1/2 Cup sugar
1/2 Cup fresh blueberries
Juice of 1/2 lemon
French Toast
3 large eggs
2 Tablespoon pure vanilla extract
2 Tablespoon sugar
4 Ounce (8 Tbsp) salted butter
8 Slices brioche, each ½ inch (1¼ cm) thick
For serving (optional)
Fresh mint
Cinnamon-sugar

Steps

  • Watch Video

    Stuffed French Toast with Chef JRob

    Stuffed French Toast with Chef JRob thumbnail
  • 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.

  • 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.

  • 3

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

  • 4

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

  • 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.

  • 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.

  • 7

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

My Notes


In order to add notes for this recipe, you must log in or create an account.