Cream cheese stuffed clementine french toast with Peach Balsamic compote

Posted by Olivia on Friday, August 11th, 2017

Cream cheese stuffed clementine french toast with Peach Balsamic compote

Once you try this sweet breakfast treat, you’ll never want to have french toast any other way!

Made with these products from The Olive Press:

  • ¼ cup of The Olive Press Clementine for skillet
  • 2 teaspoons of The Olive Press Clementine Olive Oil for the cream cheese mixture
  • 2 tablespoons of The Olive Press Peach Balsamic Vinegar
  • 6 eggs
  • 1 cup milk
  • 10-12 slices of bread (any kind you prefer!)
  • 8oz whipped cream cheese
  • 5 tablespoons sugar
  • 1 peach cut into small pieces
  • ¼ Cup Water

  1. Whisk together eggs and milk in a bowl or flat container
  2. In a separate bowl combine cream cheese, 2 Tablespoons sugar and 2 teaspoons Clementine Olive oil – blend until well mixed
  3. On each slice of bread, spread cream cheese mixture on one side of bread slice
  4. Take two slices of bread and put them together (like a sandwich) with the cream cheese on the inside
  5. In a skillet, heat the Clementine oil over medium heat
  6. Dip the cream cheese sandwich into the egg mixture one at a time, coating each side
  7. Place coated sandwich in the skillet, cook and flip until both sides are golden brown
  8. Repeat steps 6 and 7 one at a time with the remaining sandwiches
  9. While the French toast is cooking, in a small saucepan, combine peaches, water and 3 tablespoons sugar then bring to a boil over medium heat
  10. When the peaches begin to soften and breakdown, add Peach Balsamic Vinegar and cook for another 5-10 minutes
  11. Serve warm over French Toast
  12. Enjoy!

Serves: 3-6
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