Description
Blueberry Stuffed French Toast is a decadent breakfast treat featuring thick slices of brioche or challah bread filled with a creamy blueberry and cream cheese mixture. Each sandwich is dipped in a cinnamon-spiced egg custard, then pan-fried to golden perfection and served with warm maple syrup and an optional dusting of powdered sugar for a delightful morning indulgence.
Ingredients
Scale
Bread
- 8 slices of thick-cut bread (like brioche or challah)
Filling
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Custard Mixture
- 4 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
For Cooking & Serving
- 1 tablespoon butter (for cooking)
- Maple syrup (for serving)
- Additional powdered sugar (for dusting, optional)
- Extra fresh blueberries (for garnish, optional)
Instructions
- Prepare Blueberries: Wash the fresh blueberries under cold water and gently pat them dry with a paper towel to remove excess moisture.
- Make Cream Cheese Filling: In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until the mixture is smooth and creamy.
- Fold in Blueberries: Gently fold the fresh blueberries into the cream cheese mixture, taking care not to crush them, then set aside.
- Prepare Bread Slices: Lay out the thick-cut bread slices on a clean surface for assembling.
- Cut Pockets: Carefully create a pocket in each slice by cutting a deep slit without slicing all the way through, enough to hold the filling.
- Stuff Bread: Spoon a generous amount of the blueberry cream cheese filling into each pocket, then gently press the edges to seal the filling inside.
- Mix Egg Custard: In a large mixing bowl, whisk together the eggs, milk, and ground cinnamon until well combined and slightly frothy. Optionally, add a tablespoon of sugar for added sweetness.
- Heat Skillet: Warm a large skillet or griddle over medium heat. Add butter and allow it to melt, coating the surface evenly.
- Soak Bread: Dip each stuffed bread slice into the egg custard, ensuring both sides are thoroughly coated.
- Cook French Toast: Place the soaked slices onto the hot skillet, cooking 2-3 slices at a time. Cook for 3-4 minutes per side until each side is golden brown.
- Keep Warm: Transfer cooked French toast to a plate and keep warm in a low oven set at 200°F (93°C) while finishing the remaining slices.
- Serve: Stack two slices per plate, drizzle generously with warm maple syrup, and optionally dust with powdered sugar and garnish with extra fresh blueberries.
- Enjoy Immediately: Serve the blueberry stuffed French toast warm for the best flavor and texture.
Notes
- Use thick-cut bread like brioche or challah for best results as it holds the filling well.
- Do not overfill the bread to prevent the filling from leaking during cooking.
- Ensure the skillet is at medium heat to cook the toast through without burning the exterior.
- Keeping cooked French toast warm in a low oven helps serve all portions hot.
- Optional sugar in the egg mixture adds extra sweetness if desired.
- For a dairy-free variation, substitute cream cheese and milk with plant-based alternatives.
