Blueberry Cheesecake Stuffed French Toast (Printable)
Creamy cheesecake and blueberries sandwiched in brioche, dipped in egg custard and pan-fried golden.
# What You’ll 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
→ To Serve
13 - Extra fresh blueberries
14 - Maple syrup, for drizzling
15 - Powdered sugar, for dusting
# Directions:
01 - In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out 4 slices of bread. Spread a generous layer of the cheesecake filling onto each slice, leaving a small border around the edges. Top each with a second 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 well combined.
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 briefly. Avoid soaking too long to prevent sogginess. Place the sandwiches in the heated skillet and cook for 3 to 4 minutes per side until golden brown and heated through.
06 - Transfer to plates and serve immediately, topped with additional blueberries, a dusting of powdered sugar, and a generous drizzle of warm maple syrup.
# Expert Suggestions:
01 -
- It bridges the gap between breakfast and dessert without feeling over the top, and that is a rare thing.
- The cream cheese filling stays cool and slightly tangy inside while the outside gets all warm and crispy, creating a contrast that will ruin regular French toast for you.
02 -
- If you soak the sandwiches too long in the custard they will fall apart the second you try to move them, so keep the dip quick and confident.
- Overfilling the sandwiches seems generous in the moment but the filling squishes out the sides into the pan and burns, leaving bitter black flecks on your beautiful toast.
03 -
- Use a thin spatula and a confident flip, hesitating halfway is how sandwiches end up on the stove instead of in the pan.
- Warm your maple syrup in a small pitcher in the microwave for twenty seconds before pouring, cold syrup on hot French toast is a small sadness you can easily avoid.