Blueberry Cheesecake Stuffed French Toast
This indulgent breakfast combines creamy blueberry cheesecake filling inside golden French toast. Perfect for weekend brunches or special treats, it balances crunch, creaminess, and fruity sweetness.
Servings: 4 servings
Calories: 460kcal
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/3 cup fresh or thawed blueberries
- 8 thick slices bread (brioche or Texas toast recommended)
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract (for egg mixture)
- 1 tablespoon butter or oil for the pan
Instructions
- Prepare the filling: Beat softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Gently fold in blueberries.
- Assemble the sandwiches: Spread the blueberry cheesecake filling on 4 bread slices. Top with remaining slices to create sandwiches. Press edges to seal.
- Make the egg mixture: Whisk eggs, milk, cinnamon, and 1 teaspoon vanilla extract until combined.
- Dip the sandwiches: Briefly dip each sandwich into the egg mixture, coating both sides evenly.
- Cook the French toast: Heat a skillet over medium heat and add butter or oil. Cook each sandwich 3-4 minutes per side, until golden and crispy.
- Serve: Let rest 1-2 minutes. Top with powdered sugar, maple syrup, and fresh blueberries.
Notes
Use thick, sturdy bread to prevent sogginess
Press edges of the sandwiches firmly to contain the filling
Add a dusting of cinnamon on top for extra flair
Press edges of the sandwiches firmly to contain the filling
Add a dusting of cinnamon on top for extra flair