Add decadence to your breakfast with leveled-up French toast.
Blueberry Pain Perdu
Makes about 4 Servings
- 1 (8-ounce) package cream cheese, softened
- 1 cup plus 1 tablespoon whole milk, divided
- 3 tablespoons granulated sugar, divided
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries, divided
- 1 (¾-pound) loaf brioche bread, cut into 1-inch slices
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cardamom
- 1 tablespoon unsalted butter
- 1 cup cane syrup
- Hot brewed coffee with chicory*, to serve
- Garnish: blueberries, confectioners’ sugar, whipped cream
- In a medium bowl, whisk together cream cheese, 1 tablespoon milk, 1 tablespoon granulated sugar, lemon zest, and salt. Fold in ½ cup blueberries. Transfer mixture to a pastry bag, and cut a ½-inch opening in tip.
- Using a paring knife, cut a 2-inch-wide slit horizontally into bottom crust of bread slices. Cut at least halfway through slices, without cutting through to other side, to create a pocket for filling. Pipe filling into slices (about 2 tablespoons each).
- In a shallow bowl, whisk together eggs, vanilla, cardamom, remaining 1 cup milk, and remaining 2 tablespoons granulated sugar.
- In a medium skillet, melt butter over medium heat.
- Working in batches, dip prepared slices in egg mixture, turning to coat. Add to skillet, and cook until custard is cooked through and slices are golden brown, about 3 minutes per side.
- In a small saucepan, combine cane syrup and remaining ½ cup blueberries. Bring to a boil over medium-high heat, stirring frequently to crush blueberries. Remove from heat, and cover. When ready to serve, strain through a fine-mesh sieve, discarding solids. Serve slices warm with syrup mixture and coffee; garnish with blueberries, confectioners’ sugar, and whipped cream, if desired.
*We used French Market Coffee & Chicory.