Blackberry-Stuffed French Toast

By Jerrelle Guy

Updated Oct. 26, 2022

Recipe Overview

• Total Time: 50 minutes

• Prep Time: 15 minutes (berries compote + batter preparation)

• Cook Time: 35 minutes (simmering compote + cooking French toast)

• Rating: 4.0 (292 reviews)

• Number of Comments: 29

Introduction

Elevate breakfast with this indulgent Blackberry-Stuffed French Toast, where gently simmered blackberry compote transforms into a sweet-tart filling, cradled within rich, custard-drenched bread. The recipe draws inspiration from classic jelly doughnuts, offering a similar satisfying richness—yet with a fresh, seasonal twist. Use heartier breads like brioche hamburger buns, challah, or even regular white sandwich bread to balance the compote’s texture; adjust sugar levels to suit berry ripeness, and refine the compote’s smoothness by straining seeds if desired.

Ingredients

For Blackberry Compote

• 2 cups fresh blackberries (or 1½ cups frozen, thawed)

• ¼ cup granulated sugar (adjust based on berry sweetness)

• 2 tablespoons water

• Pinch of lemon zest (optional, for brightness)

For French Toast

• 4 slices enriched bread (e.g., brioche hamburger buns, challah, or thick-cut white sandwich bread)

• 2 large eggs

• ½ cup whole milk

• ¼ teaspoon fine sea salt

• ½ teaspoon vanilla extract

• 2 tablespoons unsalted butter (for cooking)

For Serving

• Powdered sugar (generous dusting)

Step-by-Step Instructions

Step 1: Prepare the Blackberry Compote

1. In a medium saucepan, combine blackberries, sugar, water, and lemon zest (if using). Bring to a gentle simmer over medium-low heat.

2. Cook for 10–15 minutes, stirring occasionally, until berries soften, release their juices, and the mixture thickens into a jam-like consistency. For frozen berries, ensure they thaw completely and drain excess liquid first.

3. Remove from heat and let cool to room temperature. For a seedless compote, strain the cooled mixture through a fine-mesh sieve, pressing with a spoon to extract smooth puree; for texture, leave seeds intact for a rustic finish. Set aside.

Step 2: Prepare the French Toast Batter

1. In a wide, shallow bowl, whisk together eggs, milk, salt, and vanilla extract until fully incorporated. Adjust sweetness by adding 1–2 teaspoons of sugar if the batter tastes overly bland (compote will provide additional sweetness).

Step 3: Cook the French Toast

1. Preheat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat the pan as it melts.

2. Dip each bread slice into the batter, ensuring both sides are evenly coated (avoid soaking excessively to prevent soggy edges).

3. Transfer the battered bread to the skillet. Cook for 2–3 minutes per side, or until golden brown and crisp on the exterior, with a tender interior. Add 1 more tablespoon of butter to the pan between batches to prevent sticking.

4. Remove cooked toast from heat and set aside on a plate lined with paper towels to drain excess fat.

Step 4: Assemble and Serve

1. Slice each cooked French toast horizontally (without cutting all the way through) to create a pocket. Alternatively, gently split the bread and fill the cavity with blackberry compote using a spoon or piping bag.

2. Place the stuffed toast back together and dust generously with powdered sugar. Serve immediately for optimal texture.

Pro Tips

• Compote Customization: Increase sugar if berries are underripe; reduce if overripe.

• Bread Selection: Brioche or challah yields a richer, more tender toast; regular sandwich bread works for a lighter version.

• Texture Balance: For a smoother finish, strain compote; for a rustic bite, leave seeds for a subtle crunch.

Enjoy this elevated breakfast, where the warmth of cooked berries meets the indulgence of French toast—a perfect treat for lazy weekends or special mornings!