Blueberry Cheesecake Stuffed French Toast
Thick slices of bread filled with creamy cheesecake and juicy blueberries, cooked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop, Pan-Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
½ cup fresh or frozen blueberries
For the French Toast:
8 thick slices brioche or challah bread
3 large eggs
¾ cup milk (dairy or plant-based)
2 tbsp heavy cream (optional, for extra richness)
1 tsp vanilla extract
½ tsp cinnamon
Butter, for cooking
For Serving:
Maple syrup
Fresh blueberries
Powdered sugar
Instructions
In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in blueberries.
Spread cheesecake mixture onto 4 slices of bread, then top with remaining slices to make sandwiches.
In a shallow bowl, whisk eggs, milk, cream, vanilla, and cinnamon until combined.
Heat a skillet or griddle over medium heat and melt butter.
Dip each stuffed sandwich into the egg mixture, coating both sides well.
Cook for 2–3 minutes per side until golden brown and cooked through.
Serve warm with maple syrup, fresh blueberries, and a dusting of powdered sugar.
Notes
Use day-old bread for the best texture.
You can swap blueberries for raspberries, strawberries, or mixed berries.
For a lighter version, use reduced-fat cream cheese.
Freezes well—wrap in foil and reheat in the oven.
