Blueberry Cheesecake Stuffed French Toast (Print Format)
Creamy cheesecake-filled toast with blueberries, golden crust, and a hint of vanilla for a decadent breakfast treat.
# Ingredients:
→ For the Cheesecake Filling
01 -
4 oz cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
½ teaspoon vanilla extract
04 -
⅓ cup fresh or thawed blueberries
→ For the French Toast
05 -
8 slices thick bread, such as brioche or Texas toast
06 -
2 large eggs
07 -
½ cup milk
08 -
½ teaspoon cinnamon
09 -
1 teaspoon vanilla extract
10 -
Butter or oil, for greasing
→ Optional Toppings
11 -
Maple syrup
12 -
Extra blueberries
13 -
Powdered sugar
# Steps:
01 -
In a medium bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the blueberries to keep them whole.
02 -
Spread a generous layer of the cream cheese filling onto 4 slices of bread. Top each with another slice to create a sandwich and press them gently together.
03 -
Whisk together eggs, milk, cinnamon, and vanilla extract in a shallow dish.
04 -
Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
05 -
Dip each sandwich into the egg mixture, evenly coating both sides. Let them soak briefly without becoming soggy.
06 -
Place the soaked sandwiches on the skillet and cook for 3–4 minutes per side until golden brown and crispy, with a warm and creamy center.
07 -
Serve immediately while hot. Top with maple syrup, powdered sugar, and extra blueberries for garnish.
# Tips:
01 -
Use slightly stale bread to help it absorb the custard better without falling apart during cooking.
02 -
Feel free to tweak the filling by adding lemon zest for brightness or substituting other berries for variety.
03 -
Cook the sandwiches over medium heat to ensure even cooking without burning the edges.