Description

Delight in this Cream Cheese Stuffed French Toast with Blackberry, a luscious brunch recipe featuring thick-cut brioche bread filled with a creamy, sweetened cream cheese and fresh blackberries. Each sandwich is dipped in a cinnamon-infused egg batter, pan-fried to golden perfection, and served warm with extra berries and maple syrup for a comforting and indulgent breakfast treat.

Ingredients

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For the Cream Cheese Filling

8 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh blackberries, plus extra for serving

For the French Toast

8 slices thick-cut brioche or challah bread
4 large eggs
1 cup whole milk
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
2 tablespoons butter, for cooking
Maple syrup, for serving

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Instructions

Prepare the Cream Cheese Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the fresh blackberries, slightly mashing them to release their juices but keeping some texture.
Assemble the Sandwiches: Spread the cream cheese and blackberry mixture evenly over four slices of the brioche or challah bread. Top each with the remaining bread slices to form sandwiches.
Make the Egg Mixture: In a shallow bowl, whisk together the eggs, whole milk, ground cinnamon, and granulated sugar until well combined.
Heat the Skillet: Place a large skillet or griddle over medium heat and melt a little butter to coat the surface.
Dip the Sandwiches: One at a time, dip each sandwich into the egg mixture, ensuring both sides are fully coated but not soaked through.
Cook the French Toast: Place the dipped sandwiches onto the hot skillet and cook for about 3 to 4 minutes per side, or until each side is golden brown and the cream cheese filling is warmed through.
Serve Warm: Serve the stuffed French toast warm, garnished with extra blackberries and drizzled with maple syrup if desired.

Notes

Use slightly stale bread for best results to avoid sogginess and ensure the custard soaks perfectly.
Frozen blackberries can be substituted if thawed and drained properly to prevent excess moisture in the filling.
Adjust cooking time slightly depending on bread thickness to ensure thorough warming of the filling.