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.
