Go Back
- 6 slices of thick bread (such as brioche or challah) - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for garnish) - 2 large eggs - 1/2 cup milk - 1 teaspoon ground cinnamon - 1 tablespoon butter (for frying) - Maple syrup (for serving) 1. Thick bread: Use 6 slices. Brioche or challah work best. 2. Cream cheese: You need 1 cup, and it should be soft. 3. Powdered sugar: Measure out 1/4 cup to sweeten the mix. 4. Vanilla extract: Just 1 teaspoon adds flavor. 5. Fresh blueberries: Use 1 cup for the mix, plus some more for garnish. 6. Large eggs: You need 2 eggs for the batter. 7. Milk: Measure 1/2 cup to make the batter creamy. 8. Ground cinnamon: Use 1 teaspoon for a warm spice touch. 9. Butter: 1 tablespoon is perfect for frying. 10. Maple syrup: Serve it on top for added sweetness. - Bread: You can swap thick bread for gluten-free bread if needed. - Cream cheese: Use mascarpone or a dairy-free cream cheese for a change. - Powdered sugar: You can use maple sugar as a natural sweetener. - Blueberries: If you don't have blueberries, try raspberries or strawberries. - Milk: Non-dairy milk, such as almond or oat milk, works well too. - Butter: Coconut oil can be used for frying instead. - Cinnamon: You can skip it or use nutmeg for a different taste. {{ingredient_image_1}} First, grab a mixing bowl. Add 1 cup of softened cream cheese. Then, mix in 1/4 cup of powdered sugar. Next, pour in 1 teaspoon of vanilla extract. Blend these until smooth. You want a nice, creamy texture. Now, gently fold in 1 cup of fresh blueberries. Be careful not to smash them. You want whole berries for bursts of flavor. Take your thick bread slices. A good choice is brioche or challah. Using a knife, carefully cut a pocket in each slice. Cut through the center but do not cut all the way. You want to keep the bottom intact. This pocket will hold the delicious cream cheese mixture. Spread about 2-3 tablespoons of the blueberry cream cheese mix inside each pocket. Make sure it's filled well but not overflowing. In a separate bowl, whisk together 2 large eggs, 1/2 cup of milk, and 1 teaspoon of ground cinnamon. Mix until it's all combined. Heat a skillet over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan. Now, dip each stuffed slice of bread into the egg mixture. Make sure both sides are well-coated. Place the dipped bread in the skillet. Cook for about 3-4 minutes on each side. Look for a nice golden brown color. Once cooked, remove from the skillet and repeat with the remaining slices. Serve warm, drizzled with maple syrup and extra blueberries on top. Enjoy this sweet treat! To get the best stuffing for your French toast, use a thick bread. Brioche or challah works great. These breads soak up the egg mixture well and stay soft. When mixing the cream cheese, powdered sugar, and vanilla, make sure it’s smooth. This makes your filling creamy. Gently fold in the blueberries. Be careful not to squish them too much. You want whole berries in each bite. Heat your skillet to medium. A hot skillet helps get that nice golden color. Use butter in the pan; it adds flavor and helps with browning. When you dip the bread, make sure both sides are coated but not soggy. Let the excess drip off before cooking. Cook each slice for about 3-4 minutes on each side. Watch for that lovely golden brown color. Serve this dish warm for the best taste. Drizzle maple syrup over the top for sweetness. Add a handful of fresh blueberries on top for a nice touch. You can also sprinkle some powdered sugar for an extra treat. Serve with a side of bacon or sausage for a full breakfast experience. Enjoy your delicious creation! Pro Tips Choose the Right Bread: Using thick slices of brioche or challah not only enhances the flavor but also ensures that the bread holds up to the filling without falling apart. Perfectly Whipped Cream Cheese: Make sure your cream cheese is softened to room temperature for easy blending, resulting in a smooth and creamy filling. Don’t Overcrowd the Pan: Fry the French toast in batches to prevent steaming, ensuring a perfectly crispy exterior on each slice. Add a Touch of Zest: For an extra layer of flavor, consider adding a teaspoon of lemon zest to the cream cheese mixture to complement the blueberries beautifully. {{image_2}} You can switch up the fruit in this recipe. Try strawberries, raspberries, or peaches. Each fruit brings its own taste and texture. For a twist, use a mix of berries. This adds color and flavor. You can also spice things up. Add lemon zest or a dash of nutmeg to the cream cheese. This gives your dish a new depth. If you're gluten-free, choose gluten-free bread. It works just as well for this recipe. For a dairy-free option, use a non-dairy cream cheese. Almond or cashew cream cheese is great. You can also swap the milk for almond or oat milk. These small changes keep the dish tasty. Serve this French toast as a dessert! Top with whipped cream and a sprinkle of cinnamon. You can even layer it with chocolate sauce for a sweet treat. Try adding nuts or granola for crunch. This turns breakfast into a special dessert that everyone will love! To store your Blueberry Cheesecake Stuffed French Toast, let it cool first. Place the slices in an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it instead. You can freeze this tasty treat for later. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, just thaw them in the fridge overnight. Reheating is simple. Preheat your oven to 350°F (175°C). Place the French toast on a baking sheet. Heat for about 10-15 minutes, or until warm. You can also use a microwave for faster results. Heat each slice for about 30 seconds to 1 minute. Just watch it closely so it doesn’t get too hot! Enjoy the warm, gooey goodness again. Yes, you can prepare the cream cheese mixture a day before. Store it in the fridge. You can also cut pockets in the bread ahead of time. Just keep them in an airtight container. When you’re ready to cook, stuff the bread and dip it in the egg mix. This saves time and gives you more room to enjoy breakfast. Thick bread works best for this dish. I recommend using brioche or challah. These breads are soft and soak up the egg mixture well. They also give a nice texture when cooked. You can use other types of bread, but they may not hold up as well. Leftovers will last for about 2-3 days in the fridge. Store them in an airtight container. To reheat, just warm them in a skillet or microwave. This keeps them tasty and soft. If you have extra filling, store that separately too. This blog post covered a simple and tasty French toast recipe. We explored key ingredients, measurements, and substitutions. I shared step-by-step instructions for great results. You learned tips for perfect stuffing and even cooking. You also discovered flavor variations and dietary options. In closing, enjoy experimenting with this recipe. Make it your own and share it with loved ones!

Blueberry Cheesecake Stuffed French Toast

A delicious and indulgent breakfast treat featuring thick slices of bread stuffed with a creamy blueberry cheesecake filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 6 slices thick bread (such as brioche or challah)
  • 1 cup cream cheese, softened
  • 1 quarter cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for garnish)
  • 2 large eggs
  • 1 half cup milk
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter (for frying)
  • none Maple syrup (for serving)

Instructions
 

  • In a mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
  • Gently fold in the fresh blueberries into the cream cheese mixture, being careful not to mash them too much.
  • Using a knife, create a pocket in each slice of bread by cutting through the center horizontally but not all the way through.
  • Spread about 2-3 tablespoons of the blueberry cheesecake mixture inside each bread pocket.
  • In a separate bowl, whisk together the eggs, milk, and ground cinnamon until fully combined.
  • Heat a skillet over medium heat and melt the butter.
  • Dip each stuffed slice of bread into the egg mixture, ensuring both sides are well-coated.
  • Place the dipped bread in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
  • Remove from skillet and repeat until all slices are cooked.
  • Serve the French toast warm, drizzled with maple syrup and garnished with additional blueberries on top.

Notes

Serve warm with maple syrup and extra blueberries for garnish.
Keyword blueberry, breakfast, cheesecake, French toast