Blackberry Stuffed French Toast

 

If you have time to boil berries into a simple compote, consider filling them inside robust French toasts and coating them with confectioners' sugar. They'll definitely taste like jelly doughnuts, especially if you choose brioche hamburger buns as your bread of preference. You may modify the sugar in the berries to taste, and if you want a smoother compote, strain the cooked fruit through a mesh screen once cooled to eliminate any seeds.

 

1 pint fresh or frozen blackberries, raspberries or blueberries about 2 cups

⅓ cup plus 3 tablespoons granulated sugar

1 tablespoon lemon juice

salt a pinch

3 large eggs

¼ cup whole milk

1 to 2 tablespoons dark rum, bourbon, or brandy

2 teaspoons vanilla extract

8 slices brioche or white sandwich bread each about 1/2inch thick

Unsalted butter, for frying

Confectioners’ sugar for dusting

 

In a small saucepan, combine the berries, 1/3 cup grams granulated sugar, lemon juice, and 1/4 teaspoon salt. To assist release some of the berries' juices, lightly smash them with the back of a fork.

Bring to a simmer over high heat, then lower to medium-low, top with a lid, and cook at a vigorous simmer, stirring regularly to ensure the berries don't cling to the bottom and scorch, for approximately 20 minutes, or until the sauce has thickened and decreased by half. Take from the heat and set aside for 10 minutes to cool and thicken.

 

Whisk together the eggs, milk, rum, vanilla, a sprinkle of salt, and the remaining 3 tablespoons grams granulated sugar in a large bowl; leave aside.

Place 4 slices of bread on a platter or tray, and evenly distribute the chilled fruit approximately 2 to 3 tablespoons each, allowing about 3/4-inch of space around the edges of the bread. Cover with the remaining 4 pieces of bread and softly push down to attach.

 

Melt enough butter in a big frying pan or griddle over medium-high heat to coat the bottom. Lay a sandwich on top of the egg batter for 3 seconds, then turn to soak the other side for 3 more seconds, even as the butter starts to bubble. Hold the bread over the bowl for 10 seconds to let any extra batter drop off before transferring it to the heated pan. Continue with as many sandwiches as your pan will allow; you may need to do this in stages. 1 to 2 minutes per side, until deep golden brown, applying butter to the pan as required. Place on plates and liberally sprinkle with confectioners' sugar.