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Blueberry Cheesecake Stuffed French Toast

Creamy cheesecake filling and blueberries stuffed into brioche French toast.
Pan-fried until golden and crisp.
Perfect for brunch or weekend breakfast.
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Prep Time 15 minutes
Course Breakfast / Brunch
Cuisine American

Ingredients
  

Cheesecake Filling

  • 150 g cream cheese softened
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • ½ cup blueberries fresh or thawed frozen

French Toast & Custard

  • 1 loaf day-old brioche sliced thick (8 slices)
  • 1 egg
  • ½ cup milk
  • ½ cup cream
  • 1 teaspoon cinnamon
  • Butter for frying

Toppings (Optional)

  • Extra blueberries
  • Icing sugar
  • Maple syrup

Instructions
 

  • In a bowl, mix cream cheese, caster sugar, and vanilla extract until smooth. Gently fold in blueberries.
  • Slice brioche into thick slices and cut a deep pocket in each slice, or prepare sandwich-style slices.
  • Fill each slice with 1–2 tablespoons of cheesecake mixture and gently press edges to seal.
  • Whisk egg, milk, cream, and cinnamon in a shallow dish to make the custard.
  • Dip stuffed brioche into custard, coating both sides.
  • Heat butter in a skillet over medium heat and cook French toast for 3–4 minutes per side until golden. This Blueberry Cheesecake Stuffed French Toast should be crisp outside and creamy inside.
  • Serve warm with icing sugar, blueberries, and maple syrup.

Notes

Serve with whipped cream or vanilla yogurt for extra indulgence. This dish pairs beautifully with fresh fruit or a simple fruit salad.