Blueberry Cheesecake Stuffed French Toast
Ingredients
For the Cheesecake Filling:
4 oz (½ block) cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
¼ cup blueberry preserves (or fresh blueberry compote)
For the French Toast:
4 large slices of brioche or Texas toast (thick-cut bread works best)
2 large eggs
½ cup milk (or half-and-half for richer flavor)
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Butter (for cooking)
For the Blueberry Topping:
1 cup fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Optional Garnishes:
Powdered sugar
Whipped cream
Maple syrup
Instructions
1. Make the Blueberry Topping:
In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
Cook until the blueberries release their juices (about 5 minutes).
If you prefer a thicker sauce, stir in the cornstarch slurry and cook 1–2 more minutes until glossy.
Set aside to cool slightly.
2. Prepare the Cheesecake Filling:
In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the blueberry preserves or compote.
3. Assemble the Stuffed Toast:
Spread the cheesecake filling on one slice of bread.
Top with another slice to make a “sandwich.”
Repeat with the remaining slices.
4. Make the Custard:
In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and salt.
5. Dip & Cook:
Dip each stuffed “sandwich” into the egg mixture—coat both sides well.
Heat butter in a skillet or griddle over medium heat.
Cook 2–3 minutes per side until golden brown and slightly crisp.
6. Serve:
Plate the French toast, top with the warm blueberry sauce, dust with powdered sugar, and add whipped cream if desired.
TipsTry adding lemon zest to the filling for extra brightness.
For a crispy exterior, use slightly stale bread.
You can bake the stuffed French toast at 350°F (175°C) for 10 minutes after pan-frying if you want it extra warm and creamy inside.