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Creamy Blueberry Cream Cheese Stuffed French Toast

blueberry cream cheese stuffed french toast - featured image
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A luscious and creamy stuffed French toast filled with tangy cream cheese and sweet blueberries, perfect for a quick and indulgent breakfast or brunch.

Ingredients

Scale
  • 8 thick slices (about 1-inch thick) brioche or challah bread
  • 8 oz (225g) cream cheese, softened (full-fat recommended; dairy-free alternative optional)
  • 1 cup (150g) fresh blueberries, washed and patted dry (frozen can be used, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk (can substitute almond or oat milk for dairy-free)
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon ground cinnamon (optional)
  • 2 tablespoons unsalted butter, for cooking
  • Powdered sugar, for dusting (optional)
  • Maple syrup or honey, for serving

Instructions

  1. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1 tablespoon of granulated sugar and the vanilla extract until smooth and fluffy (2-3 minutes with mixer or 5 minutes by hand).
  2. Prepare the Blueberries: Gently toss the fresh blueberries with the remaining tablespoon of sugar and let sit for 10 minutes to macerate.
  3. Combine the Filling: Fold the sugared blueberries into the cream cheese mixture carefully to keep berries mostly whole.
  4. Slice the Bread: Cut each slice of brioche or challah horizontally to create a pocket, being careful not to slice all the way through.
  5. Stuff the Bread: Spoon about 2 tablespoons of the blueberry cream cheese filling into each bread pocket and close slices gently.
  6. Make the Custard Soak: In a large bowl, whisk together eggs, whole milk, heavy cream, cinnamon (if using), and a pinch of salt until smooth and slightly frothy.
  7. Soak the Stuffed Bread: Dip each stuffed slice into the custard for about 20 seconds per side, allowing it to absorb liquid but not fall apart.
  8. Cook the French Toast: Heat 1 tablespoon butter over medium heat in a skillet or griddle. Cook soaked slices 3-4 minutes per side until golden brown and crisp, adding more butter as needed.
  9. Serve: Dust with powdered sugar and drizzle with warm maple syrup or honey. Serve immediately.

Notes

Use thick slices of brioche or challah for best results. Soak bread gently to avoid falling apart. Keep heat moderate to prevent burning. Leftovers store well in fridge up to 2 days; reheat in toaster oven or skillet to maintain crust. For dairy-free or vegan version, use dairy-free cream cheese, plant-based milk, and flaxseed egg substitute.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, creamy, sweet, quick

Find it online: https://milaspoon.com/creamy-blueberry-cream-cheese-stuffed-french-toast-recipe-easy-and-perfect-for-breakfast/