Here’s the ultimate Blueberry Cheesecake Stuffed French Toast recipe—creamy, fruity, and decadent, perfect for a special brunch or dessert-for-breakfast treat!
Blueberry Cheesecake Stuffed French Toast
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Servings: 4
Ingredients:
For the Cheesecake Filling:
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150g cream cheese, softened
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2 Tbsp caster sugar (or granulated sugar)
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1 tsp vanilla extract
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½ cup fresh blueberries (plus extra for topping)
For the French Toast:
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1 loaf day-old brioche (cut into 8 thick slices)
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2 large eggs
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½ cup whole milk (or heavy cream for extra richness)
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1 tsp cinnamon
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1 tsp vanilla extract
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Pinch of salt
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2 Tbsp butter (for frying)
For Serving (Optional):
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Maple syrup
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Powdered sugar
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Extra blueberries
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Whipped cream
Instructions:
1. Make the Cheesecake Filling:
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In a bowl, beat cream cheese, sugar, and vanilla until smooth.
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Gently fold in blueberries. Set aside.
2. Assemble the Stuffed French Toast:
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Take 2 slices of brioche per serving. Spread a thick layer of the cheesecake mixture on one slice, then sandwich with the other. Repeat for all servings.
3. Prepare the Egg Mixture:
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Whisk together eggs, milk, cinnamon, vanilla, and salt in a shallow dish.
4. Cook the French Toast:
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Heat a large skillet or griddle over medium heat and melt 1 Tbsp butter.
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Dip each stuffed brioche sandwich into the egg mixture, letting it soak for 10–15 seconds per side.
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Cook for 2–3 minutes per side until golden brown and crispy. Add more butter as needed.
5. Serve:
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Dust with powdered sugar, drizzle with maple syrup, and top with extra blueberries and whipped cream if desired.
Tips:
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Day-old brioche works best—it soaks up the custard without falling apart.
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Don’t overstuff or the filling may leak.
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Keep warm in a low oven (200°F/95°C) if cooking in batches.
This French toast is crispy outside, creamy inside, and bursting with blueberry flavor—brunch heaven! 🍞🫐😋
