Blueberry Cheesecake Stuffed French Toast Recipe
Indulge in this decadent Blueberry Cheesecake Stuffed French Toast, where thick slices of brioche or challah are filled with creamy sweetened cream cheese and vibrant blueberry jam, then dipped in a rich vanilla custard and pan-fried to golden perfection. Topped with fresh blueberries, maple syrup, whipped cream, and optional blueberry compote, this breakfast treat combines the lusciousness of cheesecake with the comforting warmth of French toast for a truly irresistible morning delight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Stuffing:
- 1 loaf Texas Toast, Brioche, Challah, or any thick bread (approximately 8-10 slices)
- 8-ounce package Cream Cheese, softened
- 1/3 cup Blueberry Jam
- 2/3 cup Fresh Blueberries
- 1/2 teaspoon Fresh Lemon Zest
Vanilla Custard:
- 1 cup Whole Milk
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 2 to 3 Tablespoons Brown Sugar
Toppings:
- 5 Tablespoons Salted Butter (for cooking)
- Fresh Blueberries
- Real Maple Syrup
- Fresh Whipped Cream
- Blueberry Compote (optional, recipe in notes)
Instructions
- Prepare the Stuffing: In a bowl, combine softened cream cheese, blueberry jam, fresh blueberries, and lemon zest. Mix until well blended to create a creamy, flavorful filling.
- Assemble the French Toast: Take each thick slice of bread and carefully slice it horizontally to create a pocket or two thinner slices stacked. Spread a generous amount of the cream cheese and blueberry mixture inside the bread slices, then close or sandwich them together.
- Make the Vanilla Custard: In a shallow dish, whisk together whole milk, eggs, vanilla extract, and brown sugar until the mixture is smooth and homogeneous.
- Dip the Stuffed Toast: Preheat a large skillet or griddle over medium heat and add a tablespoon or two of butter to melt. Dip each stuffed bread slice into the vanilla custard, ensuring both sides are well coated but not overly soaked to avoid sogginess.
- Cook the French Toast: Place the custard-coated stuffed bread onto the hot skillet. Cook for about 3-4 minutes on each side until the exterior is golden brown and slightly crispy and the filling is warmed through.
- Serve with Toppings: Transfer the cooked stuffed French toast to plates. Top generously with fresh blueberries, a drizzle of real maple syrup, a dollop of fresh whipped cream, and optionally blueberry compote for an extra fruity kick.
Notes
- For blueberry compote: simmer fresh or frozen blueberries with a little sugar and lemon juice until thickened for a vibrant sauce.
- Using thick, sturdy bread like brioche or challah helps prevent sogginess and holds the filling well.
- Softened cream cheese is easier to mix and spread; allow it to come to room temperature before using.
- Adjust sugar amount in custard based on your sweetness preference.
- Cooking over medium heat prevents burning while ensuring thorough warming of the filling.
