Brioche French Toast W/ Cream Cheese And (Sour) Cherry Compote

• for the French toast:
• 2 Brioche buns - sliced about 1 inch thick
• 6 eggs
• a capful of vanilla extract
• seeds from 1/2 a vanilla bean - scraped out (optional)
• 1/2 teaspoon sugar
• splash of heavy cream
• Butter for sauteing.
• for the cream cheese mixture:
• 8 ounces cream cheese
• 2 tablespoons honey
• zest from one-half a lemon
• for the (sour) cherries:
• 1 pound sour or regular cherries - pitted
• 1/4 cup sugar (1/2 cup if using sour cherries)
• 1 tablespoon lemon juice (omit if using sour cherries)
• 1 cup water

1. Place (sour) cherries in saucepan with sugar, water and lemon juice. Cook down for 45 minutes until cherries are softened - adding more water if necessary - you should have a nice reduced cherry compote, with sauce that is thickened around it.
2. Whip cream cheese w/ honey and lemon zest until light and fluffy. Set aside.
3. Whisk together eggs, vanilla, vanilla bean seeds (if using), sugar and heavy cream in medium bowl. Pour into shallow dish. Dip brioche slices into egg until well coated. Heat butter in skillet or griddle until drop of water splashed in immediately sizzles and then disappears. When griddle/pan is ready, place brioche French toast in pan and saute until golden brown. Flip and griddle other side as well.
4. Remove to plate and place a dollop of cream cheese and a spoonful of compote on each brioche. Enjoy!

buns, eggs, vanilla, vanilla bean, sugar, heavy cream, butter, cream cheese, cream cheese, honey, zest from, cherries, regular cherries, ubc, lemon juice, water

Taken from food52.com/recipes/4614-brioche-french-toast-w-cream-cheese-and-sour-cherry-compote (may not work)