Blueberry cheesecake stuffed French toast is the kind of breakfast that feels like a luxurious treat but is easy enough for any weekend morning. Thick slices of bread are filled with a creamy cheesecake mixture and juicy blueberries, then dipped in a rich egg custard and cooked until golden. Topped with powdered sugar or syrup, it’s a dreamy, decadent dish I love serving for brunch or special mornings.
Why You’ll Love This Recipe
I love this recipe because it combines the best of three worlds: French toast, cheesecake, and blueberries. The warm, custardy bread paired with a sweet-tart blueberry filling and creamy cheesecake center makes every bite feel indulgent. It’s perfect for a make-ahead breakfast, and it always looks and tastes impressive—even though it’s super simple to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Fresh or frozen blueberries
For the French Toast:
- Thick-sliced bread (brioche, challah, or Texas toast)
- Eggs
- Milk or half-and-half
- Ground cinnamon
- Vanilla extract
- Butter (for cooking)
Optional Toppings:
- Maple syrup
- Powdered sugar
- Whipped cream
- More blueberries or berry compote
Directions
- I start by making the filling: I beat the softened cream cheese, powdered sugar, and vanilla until smooth. Then I gently fold in the blueberries.
- I slice a pocket into each piece of bread or make a sandwich by spreading the filling between two slices.
- In a shallow dish, I whisk together the eggs, milk, cinnamon, and vanilla.
- I dip each stuffed slice into the egg mixture, coating both sides evenly.
- I heat butter in a skillet or griddle over medium heat and cook the French toast for 3–4 minutes per side, or until golden brown and cooked through.
- I serve it warm with maple syrup, a dusting of powdered sugar, or extra berries on top.
Servings and Timing
This recipe makes about 4 servings (4–6 stuffed slices). It takes 15 minutes to prep and another 15 minutes to cook, so I usually have it ready in around 30 minutes.
Variations
- I sometimes use strawberries, raspberries, or mixed berries instead of blueberries.
- For extra flavor, I stir lemon zest into the cream cheese filling.
- A drizzle of blueberry syrup or a scoop of lemon curd on top makes it even more decadent.
- I’ve also baked the stuffed French toast in a casserole dish for a crowd—just layer and bake.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. I reheat them in a skillet or the oven at 350°F for 10 minutes to bring back the crisp edges. They can also be frozen and reheated straight from the freezer in a toaster oven or air fryer.
FAQs
Can I use frozen blueberries?
Yes! I use them straight from the freezer, just make sure they’re not too watery. I sometimes toss them with a bit of cornstarch to help thicken the filling.
What’s the best bread for stuffed French toast?
Brioche or challah are my go-to—they’re thick, slightly sweet, and hold up well to the filling and custard.
Can I make this ahead of time?
Yes, I prep and stuff the bread the night before and store it in the fridge. In the morning, I just dip and cook.
Can I make it dairy-free?
I’ve used dairy-free cream cheese and plant-based milk with great results. Just make sure the bread is dairy-free too.
What’s a good topping besides syrup?
Berry compote, lemon curd, sweetened Greek yogurt, or even a dusting of cinnamon sugar all work beautifully.
Conclusion
Blueberry cheesecake stuffed French toast is one of those breakfast recipes that feels like a celebration. With its creamy filling, juicy berries, and golden crust, it’s the perfect balance of rich and fruity. Whether I’m treating guests or just making a weekend extra special, this dish always delivers big flavor and cozy vibes.
Print
Blueberry Cheesecake Stuffed French Toast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4–6 slices)
- Category: Breakfast, Brunch
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Description
This blueberry cheesecake stuffed French toast is an indulgent, golden breakfast treat layered with creamy cheesecake filling and juicy blueberries. Whether for a weekend brunch or special occasion, every bite is rich, fruity, and perfectly sweet.
Ingredients
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- For the French Toast:
- 6–8 thick slices brioche, challah, or Texas toast
- 3 large eggs
- ¾ cup milk or half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons butter (for the pan)
- Optional Toppings:
- Maple syrup
- Powdered sugar
- Extra blueberries
- Whipped cream
- Berry compote or lemon curd
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the blueberries.
- Cut a slit in each slice of bread to form a pocket (or sandwich the filling between two slices).
- In a shallow dish, whisk the eggs, milk, vanilla, and cinnamon.
- Dip the stuffed bread into the egg mixture, coating both sides.
- Heat butter in a skillet over medium heat. Cook each slice for 3–4 minutes per side, until golden brown.
- Serve warm with your choice of toppings.
Notes
- For extra flavor, stir in lemon zest or a touch of almond extract into the filling.
- You can bake the stuffed French toast in a casserole dish for a brunch-style crowd-pleaser—just layer, pour custard over top, and bake at 350°F for 30–35 minutes.
- To avoid sogginess with frozen berries, toss them in a little cornstarch before adding to the filling.
