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Blueberry Cheesecake Stuffed French Toast

Indulge in this delightful Blueberry Cheesecake Stuffed French Toast, combining the richness of cheesecake filling with fresh blueberries, perfect for a memorable breakfast or brunch.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the French Toast
  • 8 slices bread (such as brioche or challah) Opt for thicker bread for best texture.
  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp butter For cooking.
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup powdered sugar
  • 1 cup fresh blueberries Gently fold in to avoid smashing.
For Serving
  • to taste maple syrup Drizzle over the top.
  • to taste powdered sugar For sprinkling on top.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the fresh blueberries gently to avoid smashing them.
  2. Take one slice of bread, spread a generous amount of the cream cheese mixture on top, and then place another slice of bread on top to form a sandwich. Repeat until all slices are used.
  3. In a separate bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
Cooking
  1. Heat a skillet or griddle over medium heat and add butter.
  2. Dip each stuffed sandwich into the egg mixture, making sure to coat both sides well.
  3. Place the sandwiches on the skillet and cook for about 3-4 minutes on each side or until golden brown. Make sure to keep an eye on them to prevent burning!
Serving
  1. Once cooked, transfer the Blueberry Cheesecake Stuffed French Toast to plates, drizzle with warm maple syrup, and sprinkle with powdered sugar if desired. Serve immediately for the best texture!

Notes

Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 2 months. Reheat in the oven or toaster oven for best results.