Partridgeberry Cream Cheese Stuffed French Toast

Partridgeberry Cream Cheese Stuffed French Toast. For a luxurious, decadent weekend brunch, nothing beats cream cheese stuffed French toast.

Partridgeberry Cream Cheese Stuffed French Toast

If this cream cheese stuffed French toast isn’t the best brunch you’ve ever had, then I suggest you start saving up for a down payment on new taste buds. I often call it Belgian Toast and not French Toast because I use the absolutely beautiful artisan baked Belgian Bread from the incredible Georgetown Bakery which is just around the corner from me here in St. John’s. Any high quality crusty artisan bread can be substituted. Brioche or Challah Bread are also good choices.

Partridgeberry Cream Cheese Stuffed French Toast

Partridgeberry jam (Lingonberry jam) is a local favourite here in Newfoundland and Labrador but any favourite jam could be substituted. I personally love apricot preserves in this totally indulgent brunch dish too.

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Partridgeberry Cream Cheese Stuffed Belgian Toast

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Partridgeberry Cream Cheese Stuffed French Toast - for a luxurious, decadent weekend brunch, nothing beats cream cheese stuffed French toast.

Course: Breakfast/Brunch

Servings: 4

Author: Barry C. Parsons

Ingredients

• 4 double-thick cut slices of Belgian Bread 9Or other crusty bread. Brioche or Challah work well too.)
• 4 heaping tablespoons of partridgeberry jam or any favourite jam
• 3 tbsp butter for frying

For the cream cheese filling

• 4 ounces cream cheese 1/2 cup
• 1/4 cup sifted icing sugar
• Pinch nutmeg
• ½ tsp vanilla extract

For the Belgian Toast

• 2 eggs
• 2 tbsp heavy cream whipping cream
• ¼ tsp salt
• ¼ tsp cinnamon
• ½ tsp vanilla extract

Instructions

For the cream cheese filling

1. Blend together the cream cheese, icing sugar, nutmeg and vanilla extract until smooth.
2. Cut 4 slices of good crusty bread, (Belgian, French, Italian…) twice as thick as a regular slice. Cut a pocket into each slice on one side of the crust, leaving the other sides intact. Carefully spread ¼ of the cream cheese mixture into the pocket of each slice. On the other side of the pocket spread Partridgeberry jam or another favourite jam

For the Belgian Toast

1. Beat together the eggs, cream, salt, cinnamon and vanilla.
2. Dip bread in egg mixture and fry over medium heat in 3 tbsp butter until golden brown on both sides. Serve with powdered sugar, maple syrup or both!
3. Substitute your favorite jam for the partridgeberry. Apricot preserves are one of my favourites and are delicious in this recipe.

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