Blueberry Cream Cheese Stuffed French Toast
A luxurious breakfast dish that combines the classic comfort of French toast with a rich, creamy blueberry cream cheese filling.
Equipment
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 8 slices Thick bread (brioche, challah, or Texas toast) Choose a sturdy type of bread for best results.
- 8 ounces Cream cheese Use full-fat cream cheese, softened to room temperature.
- 1 cup Fresh blueberries Can substitute with thawed frozen blueberries.
- 1/4 cup Powdered sugar Adjust based on taste preference.
- 1 teaspoon Vanilla extract Enhances flavor of the cream cheese filling.
- 4 large Eggs Key ingredient for the custard mixture.
- 1 cup Milk Whole milk preferred for creaminess.
- 1 teaspoon Ground cinnamon Adds warmth to the flavor profile.
- 1 tablespoon Unsalted butter For cooking the French toast.
- Maple syrup For serving.
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and half of the fresh blueberries. Blend until smooth and creamy, leaving some blueberry pieces for texture. Set aside.
- In a separate bowl, whisk together the eggs, milk, and ground cinnamon until well combined.
- Take a slice of bread and spread a generous amount of the cream cheese filling on one side. Top with a few additional blueberries, then place another slice of bread on top to create a sandwich. Repeat until all filling and bread are used.
- In a large skillet, melt the unsalted butter over medium heat.
- Carefully dip each sandwich into the egg mixture, ensuring both sides are well coated. Allow excess to drip off before placing in the skillet.
- Cook the soaked sandwiches in the skillet for about 3-4 minutes on each side, or until golden brown and crispy.
- Once cooked, remove from the skillet and serve warm with a drizzle of maple syrup and any remaining blueberries on top.
Notes
This recipe is versatile; consider using a mix of berries or adding nuts for texture. Adjust sweetness to taste.