3 Berry Compote:
1 1/2 cups hulled and sliced strawberries
1/2 cup Raspberries
1/2 cup Blackberries
2-3 Tablespoons sugar
Pinch of Cinnamon
Juice of one Lemon

Combine sugar, lemon juice and cinnamon in small saucepan over medium heat. Stir until sugar dissolves. Let simmer for a brief moment, take off heat and cool. Once cooled down, add lemon syrup to the fresh berries and gently toss. Allow enough time for the berries to release their natural juices.

Stuffed French Toast:

Filling:
1/4 cup cream cheese
1/4 cup ricotta cheese
1 banana, chopped
1 small lemon, zested
3 Tablespoons sugar
Pinch of kosher salt

In a separate bowl, add filling ingredients and stir until well incorporated. Set aside.

Batter:
3 large eggs
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Combine above ingredients in a large bowl, mix until well incorporated. Batter can be kept in refrigerator until ready to use.

8 slices of white bread
3-4 Tablespoons butter
Powder sugar for dusting

Preheat oven to 350 degrees. Heat a large sauté pan, melting 2 tablespoons of butter in pan. Briefly dip the bread into the batter and gently place in pan. Cook until golden brown on both sides setting finished pieces aside. Continue until all the bread is browned on both side adding butter as needed. On a sheet pan place 4 of the browned bread slices and divide filling between 4 bread slices top with the last 4 reserved slices.

Put in oven and bake until heated thru. Gently cut into half. Serve with berry compote and dust with powdered sugar.