Blueberry Cheesecake Stuffed French Toast
A delightful dish transforming classic French toast with a cream cheese filling and juicy blueberries, perfect for breakfast or brunch.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the filling
- 150 g cream cheese, softened The star ingredient, creating a creamy and tangy flavor.
- 2 tbsp caster sugar Sweetens the cream filling.
- 1/2 cup fresh or frozen blueberries Adds natural sweetness and flavor.
- 1 tsp vanilla extract Enhances the flavor profile.
For the French Toast
- 1 loaf day-old brioche Works best for soaking.
- 1 egg egg Binds the custard together.
- 1/2 cup milk Blends with cream for the custard.
- 1/2 cup cream Adds a luxurious texture.
- 1 tsp cinnamon Adds depth to the flavor.
- butter, for frying Ensures a golden crust.
Optional toppings
- extra blueberries For serving.
- icing sugar To dust on top.
- maple syrup For drizzling.
Instructions
Prepare the Filling
- In a mixing bowl, beat together the softened cream cheese, caster sugar, and vanilla extract until smooth. Carefully fold in the blueberries.
Make the Sandwiches
- Slice the day-old brioche into 8 slices. Spread a generous amount of the cream cheese filling on four slices and top with the remaining slices to create sandwiches.
Prepare the Custard Mixture
- In a medium bowl, whisk together the egg, milk, cream, and cinnamon until well combined.
Soak the Sandwiches
- Dip each sandwich into the custard mixture, soaking for about 20 seconds per side.
Fry the Sandwiches
- Heat a skillet over medium heat and melt a pat of butter. Add the soaked sandwiches and cook for 3–4 minutes per side until golden brown.
Serve Warm
- Remove from the skillet and serve warm with extra blueberries, icing sugar, and maple syrup.
Notes
Use day-old bread for better soaking. Prepare the filling and sandwiches ahead for meal prep. Experiment with flavors by adding zest or extracts. Keep an eye on cooking to avoid burning.