Blueberry Cheesecake Stuffed French Toast (Print Page)
Creamy cheesecake and blueberries tucked into golden brioche French toast for a decadent breakfast treat.
# What You Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup fresh blueberries
→ French Toast Assembly
05 - 8 slices brioche bread, cut 1 inch thick
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon unsalted butter, for pan-frying
11 - 2 tablespoons powdered sugar, for dusting
→ Optional Toppings
12 - Fresh blueberries for garnish
13 - Pure maple syrup for serving
14 - Freshly whipped cream for serving
# Directions:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay four slices of brioche flat on a work surface. Divide the cheesecake filling evenly among them, spreading a generous layer on each. Top with the remaining four slices and press gently to seal.
03 - In a shallow dish, whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined and uniform in color.
04 - Dip each assembled sandwich into the custard mixture, allowing both sides to soak for about 10 seconds each. Ensure even coating without oversaturating the bread.
05 - Melt the butter in a large nonstick skillet over medium heat. Cook each sandwich for 3 to 4 minutes per side until deeply golden brown and heated through to the center.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and top with additional blueberries, maple syrup, or whipped cream as desired. Serve immediately.
# Expert Tips:
01 -
- It bridges the gap between breakfast and dessert without needing a special occasion to justify it.
- The cheesecake filling stays cool and creamy inside while the outside gets that perfect golden crunch.
02 -
- If the bread is too fresh and soft, toast the slices lightly first or they will fall apart during dipping.
- Cooking on heat that is too high will brown the outside before the egg custard cooks through, so keep it at medium and be patient.
03 -
- Press the edges of each sandwich together gently after filling to create a seal that keeps everything inside during cooking.
- Letting the dipped sandwiches rest for one minute before hitting the pan helps the custard soak in evenly and prevents drips.