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.
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|1 Cup||fresh blueberries|
|Finely grated zest and juice of 1 lemon|
|2 Tablespoon||salted butter|
|6 Ounce||cream cheese, softened|
|1/2 Cup||fresh blueberries|
|Juice of 1/2 lemon|
|2 Tablespoon||pure vanilla extract|
|4 Ounce||(8 Tbsp) salted butter|
|8 Slices||brioche, each ½ inch (1¼ cm) thick|
Stuffed French Toast with Chef JRob
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.
1 Cup fresh blueberries
1/4 Cup sugar
Finely grated zest and juice of 1 lemon
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.
6 Ounce cream cheese, softened
1/2 Cup sugar
1/2 Cup fresh blueberries
Juice of 1/2 lemon
In a bowl wide enough to fit a brioche slice, whisk the eggs, vanilla., and sugar. Set aside near the flat top.
3 large eggs
2 Tablespoon pure vanilla extract
2 Tablespoon sugar
Preheat 1 zone of the flat top to medium high and the other 2 zones to medium for 5 minutes.
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.
2 Tablespoon salted butter
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.
4 Ounce (8 Tbsp) salted butter
8 Slices brioche, each ½ inch (1¼ cm) thick
Serve immediately topped with the blueberry compote and, if desired, additional lemon zest, cinnamon-sugar, and some fresh mint. Enjoy!
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