Blueberry Cheesecake Stuffed French Toast
Thick slices of brioche stuffed with a creamy cheesecake filling and fresh blueberries, then dipped in a vanilla custard and cooked until gloriously golden. This Blueberry Cheesecake Stuffed French Toast is the ultimate indulgent breakfast that comes together in just 35 minutes. Perfect for weekend brunch, special mornings, or anytime you want an elevated French toast experience.
Equipment
- Large non-stick skillet or griddle
- Medium mixing bowl
- Shallow bowl or baking dish
- Electric hand mixer or stand mixer
- Sharp paring knife
- Offset spatula or wide spatula
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened to room temperature
- 3 tbsp powdered sugar plus more for serving
- 1 tsp vanilla extract
- 3/4 cup fresh or frozen blueberries if frozen, thaw and pat dry
Custard Dip
- 3 large eggs
- 1/2 cup whole milk or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp granulated sugar
For Cooking and Serving
- 8 slices brioche or challah bread cut 1 to 1.5 inches thick
- 3 tbsp unsalted butter divided
- pure maple syrup for serving
- fresh blueberries for garnish
- powdered sugar for dusting
Instructions
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or stand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Gently fold in the blueberries with a spatula and set aside.
- Prepare the bread pockets: Using a sharp paring knife, cut a deep horizontal pocket into the side of each bread slice. Cut almost all the way through but leave three edges intact so the bread acts like a pouch. Be careful not to pierce through the top, bottom, or opposite side.
- Stuff the bread: Spoon 2 to 3 tablespoons of the cream cheese and blueberry filling into the pocket of each bread slice. Gently press the open edge together to seal in the filling as much as possible. Set stuffed slices aside on a plate.
- Whisk the custard: In a shallow bowl or baking dish, whisk together the eggs, milk or cream, vanilla extract, ground cinnamon, and granulated sugar until well combined and slightly frothy.
- Dip the stuffed slices: Working one at a time, gently dip each stuffed bread slice into the custard mixture. Let it soak for about 20 to 30 seconds per side, pressing lightly so the bread absorbs the custard without falling apart. Lift out and let any excess drip off.
- Cook the French toast: Melt about 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Once the butter is foamy, add 2 stuffed slices. Cook for 3 to 4 minutes on the first side until deeply golden brown, then flip carefully using a wide spatula and cook for another 3 to 4 minutes on the second side. Adjust heat as needed to prevent burning. Repeat with remaining butter and stuffed slices.
- Serve immediately: Transfer the cooked French toast to plates. Dust generously with powdered sugar, scatter fresh blueberries on top, and drizzle with warm pure maple syrup. Serve right away while the filling is still warm and creamy.
Notes
For the best results, make sure your cream cheese is fully softened before mixing or the filling will be lumpy. Cook over medium heat only as high heat will brown the outside before the filling has a chance to warm through. If using frozen blueberries, thaw completely and pat dry with a paper towel to prevent a watery filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium-low heat. To freeze, cool completely, freeze on a baking sheet, then transfer to freezer bags for up to 2 months.