Blueberry Cheesecake Stuffed French Toast (Print Page)
Brioche stuffed with cream cheese and blueberries, dipped in cinnamon custard and pan-fried golden for a decadent brunch treat.
# What You Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tbsp powdered sugar
03 - 1/2 tsp vanilla extract
04 - 3.5 oz fresh blueberries
→ French Toast
05 - 8 slices brioche or challah bread, about 3/4 inch thick
06 - 3 large eggs
07 - 1/2 cup whole milk
08 - 1 tbsp granulated sugar
09 - 1 tsp vanilla extract
10 - 1/2 tsp ground cinnamon
11 - Pinch of salt
12 - 2 tbsp unsalted butter, for pan-frying
→ For Serving
13 - Extra fresh blueberries
14 - Maple syrup, for drizzling
15 - Powdered sugar, for dusting
# Directions:
01 - In a medium mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out 4 slices of bread. Evenly distribute the cheesecake filling onto each slice, leaving a small border around the edges to prevent overflow. Top each with a remaining slice of bread and press gently to seal.
03 - In a shallow dish, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and smooth.
04 - Melt the butter in a large skillet or griddle over medium heat, tilting the pan to coat the surface evenly.
05 - Dip each assembled sandwich into the egg custard, coating both sides thoroughly but briefly — avoid soaking too long or the bread will become soggy. Place the sandwiches in the hot skillet and cook for 3 to 4 minutes per side until golden brown and heated through.
06 - Transfer to plates and serve immediately, garnished with additional blueberries, a generous dusting of powdered sugar, and a warm drizzle of maple syrup.
# Expert Tips:
01 -
- The cream cheese filling tastes like actual cheesecake, except you get to eat it for breakfast without anyone judging you.
- It looks incredibly impressive on the plate but comes together in about half an hour with no special equipment.
02 -
- If you soak the sandwiches too long in the custard, the bread will fall apart when you try to flip it, so keep the dip quick and confident.
- Cooking on heat that is too high will burn the outside before the filling has a chance to warm through, so medium heat is your best friend here.
03 -
- Press down lightly on the assembled sandwiches before dipping to help them hold together during cooking.
- Wipe the skillet clean between batches and add fresh butter to prevent burnt bits from sticking to the next sandwich.