Stuffed French Toast Recipe

Make cream cheese base

In a medium bowl, beat the softened cream cheese with powdered sugar, lemon zest and vanilla until smooth and spreadable. Scrape down sides and refrigerate briefly while you prepare the berries.

Cook Saskatoon berry compote

In a small saucepan over medium heat combine Saskatoon berries, granulated sugar and lemon juice. Cook, stirring occasionally, until berries begin to break down and release juices, about 5–7 minutes. If you prefer a thicker compote, stir cornstarch into the cold water to make a slurry and whisk into the simmering berries; cook 1 minute longer until slightly thickened. Remove from heat and let cool slightly. Fold about 3/4 of the compote into the cream cheese mixture, leaving some compote reserved for serving and garnish.

If slices are very tall, use a serrated knife to trim a thin bit off one long edge so slices sit flat. Make a pocket or sandwich for each portion: either cut each slice horizontally to create a pocket (careful not to slice all the way through) or make sandwiches by spreading filling on one slice and topping with another.

Generously spread about 2–3 tablespoons of the cream cheese–Saskatoon filling inside each pocket or between paired slices. Press gently to close. Chill assembled slices 10–15 minutes to help filling set so it doesn't ooze during cooking.

Whisk together eggs, whole milk, heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a shallow dish wide enough for bread.

Place crushed cornflakes in a separate shallow dish. Stir in 1 teaspoon ground cinnamon and 1 tablespoon granulated sugar to make the crust mixture.

Working with one stuffed sandwich at a time, dip both sides into the egg custard for 10–15 seconds per side, allowing the custard to soak in but not become soggy. Let excess drip off briefly, then press each side into the crushed cornflake mixture so flakes adhere well. For a thicker crust, press and recoat any exposed edges gently.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon oil and 1 tablespoon unsalted butter; swirl to coat and melt. Reduce heat to medium-low to prevent overbrowning before filling warms through.

Place crusted stuffed French toast in the skillet (do not overcrowd). Cook 3–4 minutes per side, pressing gently with a spatula so the crust makes good contact, until golden brown and crisp and internal filling is warmed. Add additional butter between batches as needed.

Transfer cooked slices to a warm baking sheet and keep in a 200°F (95°C) oven while you finish the rest so they stay crisp.

In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water over medium heat. Without stirring, gently swirl the pan occasionally until the sugar dissolves and then turns an amber color, about 6–8 minutes. Watch carefully to avoid burning.

When sugar reaches deep amber, remove from heat and carefully whisk in 3 tablespoons butter until melted. Slowly add the 1/2 cup heavy cream in a steady stream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in 1/4 teaspoon sea salt. If caramel thickens too much as it cools, warm gently and stir in a tablespoon of cream.

Plate 1–2 slices of stuffed French toast per person. Spoon reserved Saskatoon compote over or beside the toast, drizzle generously with warm caramel sauce, and sprinkle with reserved fresh berries. Dust lightly with powdered sugar if desired and serve immediately with extra maple syrup on the side.

Store any leftover caramel in the refrigerator up to 2 weeks; rewarm gently. Leftover assembled but uncooked stuffed toast can be refrigerated 1 day; cook from chilled, adding an extra minute per side.