Blackstone Berry Cheesecake Stuffed French Toast with Griddled Berry Compote
⏱ Prep Time
15 Minutes
🔥 Cook Time
15–20 Minutes
🍽 Servings
4
🛒 Ingredients
Cheesecake Filling8 oz cream cheese, softened ¼ cup powdered sugar 1 tsp vanilla extract 2 tbsp heavy cream French Toast8 thick slices brioche bread 4 large eggs ½ cup whole milk 1 tsp vanilla extract 1 tsp ground cinnamon 1 tbsp brown sugar Pinch of salt Butter, for the griddle Griddled Berry Compote1 cup strawberries, sliced ½ cup blueberries ½ cup raspberries 2 tbsp brown sugar 1 tbsp butter 1 tsp lemon juice Pinch of cinnamon Cream Cheese Glaze4 oz cream cheese, softened ½ cup powdered sugar 2–3 tbsp heavy cream or milk ½ tsp vanilla extract For FinishingPowdered sugar Fresh berries Maple syrup, optional
👨🍳 Directions
1. Make the Cheesecake Filling
In a bowl, combine the softened cream cheese, powdered sugar, vanilla, and heavy cream.Mix until smooth and creamy.Spread a generous layer of cheesecake filling onto four slices of brioche.Top each with another slice of brioche to create four stuffed sandwiches.
2. Make the French Toast Batter
In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, brown sugar, and a pinch of salt.Dip each stuffed brioche sandwich into the egg mixture, coating both sides.Don't let the bread sit too long—you want it coated without becoming completely saturated.
3. Preheat the Blackstone
Preheat your Blackstone Griddle to medium-low to medium heat.Add butter and spread it across your cooking area.Place the stuffed French toast onto the griddle.Cook for approximately 3–4 minutes per side, or until the outside is beautifully golden brown and the center is warmed through.
4. Make the Griddled Berry Compote
While the French toast cooks, create a separate cooking area on the Blackstone.Add the butter followed by the strawberries, blueberries, and raspberries.Sprinkle with brown sugar and add the lemon juice and cinnamon.Cook for approximately 3–5 minutes, gently tossing the berries as they soften.The berries should release their juices and create a warm, slightly syrupy compote while still leaving some pieces of fruit intact.
5. Make the Cream Cheese Glaze
Combine the softened cream cheese, powdered sugar, vanilla, and 2 tablespoons of heavy cream.Whisk until smooth.Add additional cream a little at a time until the glaze reaches a consistency that can easily be drizzled over the French toast.
6. Build It
Transfer the stuffed French toast to a serving plate.Spoon the warm griddled berry compote over the top.Drizzle generously with the cream cheese glaze.Finish with fresh berries and a dusting of powdered sugar.And if you want to take it even further?Hit it with a little maple syrup.
🌟 Bright Spots Pro Tip
Control your heat on this one!Brioche, brown sugar, and butter can go from beautifully caramelized to burned pretty quickly on a hot griddle.Keep the Blackstone around medium-low to medium, give the French toast time to develop that golden crust, and let the cheesecake filling slowly warm through.And when making the berry compote, don't smash the berries into mush. Let the heat and brown sugar do the work. You want a mixture of syrupy berries and pieces of fruit so every bite has texture.
