Partridgeberry Cream Cheese Stuffed French Toast. For a luxurious, decadent weekend brunch, nothing beats 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 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.
Like this recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 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
- 4 ounces cream cheese 1/2 cup
- 1/4 cup sifted icing sugar
- Pinch nutmeg
- ½ tsp vanilla extract
- 2 eggs
- 2 tbsp heavy cream whipping cream
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ tsp vanilla extract
Blend together the cream cheese, icing sugar, nutmeg and vanilla extract until smooth.
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
Beat together the eggs, cream, salt, cinnamon and vanilla.
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!
Substitute your favorite jam for the partridgeberry. Apricot preserves are one of my favourites and are delicious in this recipe.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.