Blueberry Cheesecake Stuffed French Toast
Blueberry Cheesecake Stuffed French Toast features creamy cheesecake filling and fresh blueberries between thick slices of bread.
Ingredients
For the Stuffed French Toast
- 1 loaf Texas Toast Brioche, Challah, or other thick bread (8–10 slices)
- 1 8-ounce package cream cheese, softened
- 1/3 cup blueberry jam
- 2/3 cup fresh blueberries
- 1/2 teaspoon fresh lemon zest
Vanilla Custard
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 –3 tablespoons brown sugar
Toppings
- 5 tablespoons salted butter for cooking
- Fresh blueberries
- Real maple syrup
- Fresh whipped cream
- Blueberry compote
Instructions
- In a medium bowl, beat together the softened cream cheese, blueberry jam, and lemon zest until smooth.
- Gently fold in the fresh blueberries.
- Spread a thin layer of the filling onto one slice of bread, reaching close to the edges.
- Top with another slice of bread to create a sandwich. Repeat with remaining bread and filling.
- In a shallow dish, whisk together the milk, eggs, vanilla extract, and brown sugar until fully combined.
- Heat a large skillet or griddle over medium-low heat and add 1 tablespoon of butter.
- Dip each stuffed sandwich into the custard mixture, allowing each side to soak for about 10 seconds.
- Place the soaked sandwiches into the hot skillet.
- Cook the Blueberry Cheesecake Stuffed French Toast for approximately 4 minutes per side, or until golden brown and cooked through.
- Add more butter as needed between batches.
- Serve warm with fresh blueberries, whipped cream, maple syrup, and blueberry compote.
Notes
- Serve alongside fresh fruit for a balanced breakfast.
- Powdered sugar makes an elegant finishing touch.
- Blueberry compote enhances the berry flavor and creates a restaurant-style presentation.
- For extra richness, use half-and-half in place of part of the milk.
- Leftover filling can be used as a spread for bagels or toast.