Mic Drop "Stuffed" French Toast

When I go out for breakfast, and flip through the menu, it is always the images of stuffed French toast that leave me awestruck. A glistening fruit concoction lying over luscious cream cheese stuffed between two slices of exceptionally toasted brioche... Chefs kiss. 

-Saucier Willy

Yield: 6 servings


Brioche Bread

2 eggs

2 cups half and half

1/2 teaspoon vanilla extract

3/4 cup mixed berry compote

1/4 teaspoon cinnamon

8 oz whipped cream cheese

1/3 cup powdered sugar

Butter for cooking


Standup mixer with whip attachment

Mixing bowl

Cutting board


Sheet tray





Sub the brioche bread for a challah bread for a denser French toast.

Sub the mixed berry compote for any of your favorite preserves.

Medicate It

Use a teaspoon or tablespoon of cannabutter atop your finished French toast to ensure proper dosing. However, you can cook the French toast in the cannabutter to medicate it.

How To

Slice your brioche loaf so that you have 1/2-inch slices. Lay the slices on a sheet tray and allow to stale (1-2 days) or place the sheet tray in your oven on low heat (170*F) for 5-10 minutes. Flip the slices and repeat in the oven for another 5 minutes. You do not want the bread to be soft when making French toast.

In a mixer, add your cream cheese, powdered sugar and 1/4 teaspoon of vanilla. Mix to incorporate for about 1 minute on low to medium speed. 

In a mixing bowl, add the eggs, half and half, vanilla, and cinnamon. Use an Immersion blender or a whisk to blend together.

On one slice of bread, spread 1-2 tablespoons of mixed berry compote. Then spread 1-2 tablespoons of your cream cheese mixture on another slice. Top like a sandwich and repeat this process with the remaining slices.

Heat your pan on medium heat. After your pan heats up, add 1/2 tablespoon of butter to the pan and melt. Quickly dip one side of your French toast in your batter and repeat for the other side. Do not allow the bread to soak in the batter or it will become soggy and fall apart. Place French toast in the pan and cook 3-4 minutes on each side. Add butter with every new batch added to the pan. 

Serve immediately, top with powdered sugar and maple syrup.