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Cream Cheese-Stuffed French Toast Topped with Tropical Compote

Whipping up some warm French toast on a lazy Sunday morning sounds like breakfast heaven. But add in some cream cheese and a tropical compote? Now that's a truly decadent brunch treat. 

This cream cheese stuffed French toast from our friends at eMeals is the perfect recipe to enjoy on one of those lazy weekend mornings, where you can forget about all of the stresses of the week and just really take time for yourself. And even if you have a jam-packed schedule with the family, it only takes minutes to prepare.

So whether you have all morning to spend prepping brunch, or are looking for a tasty meal to down before a busy day, you can still feel like you're indulging in a gourmet breakfast right at home with this decadent French toast recipe.

  • 1/2 cup cream cheese spread, softened
  • 1 tablespoon grated orange rind
  • 8 slices whole grain bread
  • ½ cup low-fat milk
  • ½ teaspoon sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs

For the Tropical Compote:

  • 1 1/2 cups frozen pineapple chunks, thawed
  • Juice of 1 orange
  • 2 tablespoons brown sugar
  • 1/2 cup sweetened flaked coconut, toasted

Stir together cream cheese and orange rind until well blended. 2. Spread mixture evenly over 4 slices bread.

Top with remaining 4 slices bread, pressing gently around the edges to seal.

Heat a large griddle or large nonstick skillet coated with cooking spray over medium-high heat.

Whisk together milk, sugar, vanilla and eggs in a shallow dish until well blended.

Dip 2 sandwiches in egg mixture, soaking 30 seconds on each side. 7. Add sandwiches to skillet; cook 2 minutes on each side or until lightly browned.

Repeat procedure with remaining 2 sandwiches.

Combine pineapple chunks, orange juice and brown sugar in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes or until syrupy.

Remove from heat; cool. 11. Stir in strawberries and blueberries.

Serve Fruit Compote over French toast; sprinkle with powdered sugar and coconut.

Makes: 4 servings

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