Blueberry Cheesecake Stuffed French Toast

Why You’ll Love This Recipe

I enjoy this recipe because it feels indulgent but is easy to make. The cheesecake filling makes the French toast rich and satisfying, while the blueberries add freshness and a pop of color. I also like that it’s flexible—I can make it in a skillet for a small batch or bake it for serving a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Blueberry jam or blueberry pie filling

For the French toast:

• Thick bread slices (brioche or challah work best)

• Eggs

• Milk or half-and-half

• Cinnamon

• Vanilla extract

• Butter for cooking

For serving (optional):

• Fresh blueberries

• Maple syrup

• Powdered sugar

Directions

1. I beat the cream cheese, powdered sugar, and vanilla together until smooth.

2. I spread the cream cheese mixture on one slice of bread and blueberry jam on another, then press them together to make a sandwich.

3. I whisk the eggs, milk, cinnamon, and vanilla in a shallow dish.

4. I dip each sandwich into the egg mixture, coating both sides well.

5. I melt butter in a skillet over medium heat and cook the stuffed French toast for 3–4 minutes per side until golden brown.

6. I serve warm with fresh blueberries, maple syrup, and a dusting of powdered sugar.

Servings and timing

This recipe makes 4 servings. I usually spend 10 minutes prepping and 8–10 minutes cooking, so the total time is about 20 minutes.

Variations

• I sometimes add lemon zest to the cream cheese filling for a fresh citrus twist.

• I use fresh blueberries cooked down with a little sugar instead of jam for a more natural filling.

• I make a baked version by assembling the sandwiches in a casserole dish, pouring the egg mixture over, and baking until set.

• I swap blueberries for raspberries, strawberries, or a mixed berry blend.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I warm them in a skillet or air fryer to keep the outside crisp.

FAQs

Can I use regular sandwich bread?

Yes, but I prefer thick, sturdy bread so the filling stays inside without getting soggy.

Can I make this ahead of time?

Yes, I prepare the sandwiches and filling in advance, then dip and cook them when ready to serve.

Can I freeze stuffed French toast?

Yes, I freeze cooked slices on a baking sheet, then store them in a freezer bag. I reheat them in the oven or toaster oven.

How do I keep the filling from leaking?

I spread the cream cheese and blueberry layers evenly and avoid overfilling, pressing the bread edges together gently.

Can I make it lighter?

Yes, I use light cream cheese and whole wheat bread, and reduce the powdered sugar.

Conclusion

I love making blueberry cheesecake stuffed French toast because it’s rich, fruity, and perfect for a special breakfast. The creamy filling and burst of blueberry flavor make it feel indulgent while still being easy to prepare. It’s a recipe I reach for when I want to impress at brunch or treat myself to something truly delicious.

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