Description
This Blueberry Cheesecake Stuffed French Toast is golden and crispy on the outside, with a creamy, tangy-sweet filling inside. A decadent brunch favorite that's ready in just 20 minutes.
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup fresh or thawed blueberries
- 8 slices thick bread (like brioche or Texas toast)
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the pan
- Optional: Maple syrup, powdered sugar, extra blueberries
Instructions
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in blueberries.
- Spread filling on 4 slices of bread and top with the remaining slices to form sandwiches.
- In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla.
- Heat a skillet over medium heat and grease with butter or oil.
- Dip each sandwich into the egg mixture, soaking both sides.
- Cook in skillet for 3–4 minutes per side until golden brown and heated through.
- Serve warm with optional toppings.
Notes
- Use day-old bread to better absorb the custard.
- Don't oversoak to avoid soggy toast.
- Add lemon zest to brighten the flavor.
- Try with strawberry or raspberry instead of blueberry.
- Perfect for freezing and reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 13g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg