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Creamy Blueberry Cream Cheese Stuffed French Toast

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A rich and creamy stuffed French toast filled with whipped cream cheese and fresh blueberries, soaked in a vanilla-cinnamon custard and pan-fried to golden perfection. Perfect for a special breakfast or brunch.

Ingredients

Scale
  • 8 thick slices brioche or challah bread (about 1 to 1.5 inches thick)
  • 8 oz (225 g) softened full-fat cream cheese
  • 1 cup (150 g) fresh or frozen blueberries
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Unsalted butter, for frying
  • Powdered sugar, optional for dusting
  • Maple syrup, for drizzling

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes using a hand mixer or vigorous whisking. Gently fold in blueberries. Set aside.
  2. Slice the bread: Cut thick slices of brioche or challah. Using a sharp knife, create a pocket or slit in each slice by cutting almost through the center horizontally, careful not to slice all the way.
  3. Stuff the bread: Spoon a generous amount of the cream cheese and blueberry mixture into each pocket, pressing gently to fill without tearing the bread.
  4. Make the custard: In a large bowl, whisk together eggs, milk, ground cinnamon, and vanilla extract until fully combined.
  5. Soak the stuffed bread: Dip each stuffed slice into the custard mixture, soaking about 20-30 seconds on each side until saturated but not falling apart.
  6. Cook the French toast: Heat butter in a large non-stick skillet over medium heat. Place soaked slices in the pan and cook 3-4 minutes per side until golden brown and cooked through.
  7. Serve immediately: Dust with powdered sugar and drizzle with maple syrup. Add extra fresh blueberries on top if desired.

Notes

Use slightly stale bread to prevent sogginess. Don’t overfill the bread pockets to keep them intact. Whip cream cheese until very smooth for best texture. Soak bread just long enough to absorb custard without falling apart. Cook over medium heat to brown evenly and melt filling. Variations include vegan and gluten-free options.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, sweet, custard, vanilla, cinnamon

Find it online: https://cooksyla.com/creamy-blueberry-cream-cheese-stuffed-french-toast-recipe-easy-and-perfect-for-breakfast/