Stuffed French Toast with Blueberry-Apple Compote

Many years ago when I had my parents over for dinner one night I made a delicious Blueberry-Apple Pie and my father commented,  "I've tasted a bit of heaven - this is by far the best thing you ever made."  As the years have gone by my father's comments have stuck with me - he made me want to be a better cook and needless to say I made many blueberry-apple pies from that day on.  


My friend Becky is coming over for breakfast. For some reason thoughts of my father came down from "heaven" and inspired me to make this dish great for breakfast or brunch


Shopping List

Blueberry-Apple Compote


1 1/2 cups water
1/2 c to 3/4 c sugar
1 teaspoon lemon juice
1 teaspoon Apple Pie Spice
1/2 teaspoon Cinnamon 
1 Gala apple, 1 Golden delicious apple and 1 Pippin Apple, peeled and chopped
1 carton fresh blueberries


In a small saucepan, heat water, sugar and lemon juice on low heat. Stir to dissolve sugar.  Add spices and chopped apples and simmer for 20-25 minutes.

The last 5 minutes add the blueberries.  Turn to simmer - stir gently. The blueberry juice will overtake the apples and will turn them a deep purple as vibrant as the color of a beet.  This only makes the dish rich and beautiful in color.

Stuffed French Toast


6 slices French bread, 3" wide
1 - 8 oz. package cream cheese
1/4 cup sugar
2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
3 eggs, beaten
1/4 c cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Powdered Sugar
Maple or Blueberry Syrup


Slice bread and using a small paring knife make a 3" slit into each bread slice. 

In a small mixer blend cream cheese, sugar, sour cream and lemon juice.  Using a small spoon fill bread pockets with filling.. Beat eggs in a small bowl and add cream, vanilla and cinnamon. Dip each bread slice in egg mixture - let bread slice drip off any excess egg mixture. In a grill pan that has been sprayed with cooking spray, heat on medium heat.  Add bread slices and turn when golden brown on each side.

Place French toast on plate and with a slotted spoon place blueberry-apple compote on top.  Dust with powdered sugar - serve with warm syrup.  Delicious with Blueberry Syrup or Maple.

My friend Becky enjoying my Stuffed French Toast with Blueberry-Apple Compote