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This blueberry cheesecake stuffed French toast transforms ordinary breakfast into a decadent weekend treat that feels like dessert for breakfast. It combines the comforting warmth of classic French toast with a creamy, berry-filled center that creates the perfect balance of flavors and textures.
I first made this recipe when my sister visited for brunch last spring. The moment she took her first bite, her eyes widened, and now it's become our special tradition whenever family comes to stay.
Ingredients
- Brioche bread: Provides the perfect soft, buttery base that toasts beautifully
- Cream cheese: Creates that cheesecake-like filling that melts slightly when warmed
- Fresh blueberries: Add natural sweetness and burst with flavor in every bite
- Vanilla extract: Enhances both the filling and the egg batter with warm aromatic notes
- Ground cinnamon: Adds that classic French toast warmth
- Eggs and milk: Create the perfect custard for soaking the bread
Step-by-Step Instructions
- Prepare The Filling:
- Beat the softened cream cheese until smooth, then mix in powdered sugar and vanilla until completely incorporated. This step is crucial for a smooth, sweet filling that mimics cheesecake flavor. Make sure your cream cheese is properly softened to avoid lumps.
- Assemble The Sandwiches:
- Spread a generous layer of the cream cheese mixture onto four slices of brioche, leaving a small border around the edges. Gently press blueberries into the cream cheese, distributing them evenly. This prevents the berries from falling out during cooking and ensures every bite contains fruit. Top with remaining bread slices and press gently to seal.
- Create The Custard Batter:
- Whisk eggs vigorously until completely beaten, then add milk, cinnamon, and vanilla. Whisk until the mixture is uniform in color with no streaks of egg white visible. A shallow bowl works best for easy dipping of the sandwiches.
- Dip And Cook:
- Heat butter in a large skillet over medium heat until melted and bubbling subsides. Quickly dip each sandwich into the egg mixture, allowing excess to drip off. Too long a soak will make the bread fall apart. Cook for 3 to 4 minutes per side until golden brown and slightly crisp on the outside while warm and gooey inside.
My absolute favorite part of this recipe is watching the blueberries burst slightly during cooking, creating little pockets of warm, jammy goodness throughout the filling. It reminds me of summer mornings at my grandmother's house when she would make something similar using berries we had picked together the day before.
Make-Ahead Options
This stuffed French toast can be fully assembled the night before and stored in the refrigerator. Simply prepare the cream cheese mixture and assemble the sandwiches, then wrap them individually in plastic wrap. In the morning, dip in the freshly made egg mixture and cook. This saves precious time on busy mornings while still delivering that fresh-made taste.
Fruit Variations
While blueberries create a classic flavor combination, this recipe welcomes creativity. Try diced strawberries mixed with a touch of lemon zest in spring, blackberries and a hint of cinnamon in summer, or sautéed apples with brown sugar and nutmeg in fall. Each variation creates a completely different experience while maintaining the creamy cheesecake element that makes this recipe special.
Serving Suggestions
Transform this dish into a complete brunch spread by serving alongside crispy bacon or breakfast sausage to balance the sweetness. A side of fresh fruit adds brightness, while a dollop of Greek yogurt offers a tangy contrast to the rich French toast. For special occasions, set up a toppings bar with different syrups, whipped cream, chopped nuts, and additional fresh berries for guests to customize their plates.
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Recipe FAQs
- → Can I prepare this French toast the night before?
Yes! You can assemble the cream cheese and blueberry sandwiches the night before and refrigerate them covered. In the morning, just dip in the freshly prepared batter and cook. This makes breakfast prep much quicker.
- → What's the best bread to use for stuffed French toast?
Brioche is ideal because it's slightly sweet with a tender, buttery texture that holds up well to the filling and batter. Other excellent options include challah, Texas toast, or any thick-cut bread that won't fall apart when stuffed and soaked.
- → How do I prevent the cream cheese filling from oozing out?
Spread the cream cheese mixture away from the edges of the bread, leaving about a 1/2-inch border. Press the edges of your sandwich firmly together before dipping in the batter, and don't overfill with blueberries.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well, but thaw and drain them first to prevent excess moisture. Pat them gently with paper towels before adding to the filling to avoid making the bread soggy.
- → What's the best way to keep the French toast warm while cooking batches?
Place cooked pieces on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm without getting soggy, unlike stacking them directly on a plate which traps steam and can make them lose their crisp exterior.
- → Can I freeze leftovers?
Yes! Cool completely, then place in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer to a freezer bag. Reheat in a toaster or 350°F oven until warmed through for a quick weekday breakfast.