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Decadent Blueberry Cheesecake Stuffed French Toast

Two halves of blueberry cream cheese stuffed french toast stacked on a white plate, dusted with powdered sugar.
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Create an indulgent weekend brunch with this Blueberry Cheesecake Stuffed French Toast. This recipe features thick slices of bread filled with a sweet, creamy cheesecake mixture and fresh blueberries, cooked until golden brown.

Ingredients

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  • 8 slices thick-cut brioche or challah bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup milk (whole or 2%)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar and maple syrup, for serving

Instructions

  1. Prepare the filling: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy. Gently fold in the blueberries.
  2. Prepare the batter: In a shallow dish, whisk together the milk, 2 large eggs, cinnamon, and nutmeg until well combined.
  3. Assemble the toast: Take one slice of bread and spread half of the cream cheese filling evenly over one side. Top with a second slice of bread to create a sandwich. Repeat with the remaining bread and filling to make four sandwiches.
  4. Seal the edges: Gently press the edges of each sandwich together to help seal the filling inside.
  5. Dip the toast: Dip each stuffed sandwich into the egg batter, turning to coat both sides completely. Allow excess batter to drip off.
  6. Cook the toast: Melt butter in a large skillet or griddle over medium heat. Cook the stuffed French toast for 3 to 4 minutes per side, until golden brown and heated through. Adjust heat as needed to prevent burning.
  7. Serve immediately: Slice the toast in half diagonally, dust generously with powdered sugar, and serve warm with maple syrup.

Notes

  • Use thick-cut bread, like brioche or challah, to prevent the filling from leaking out during cooking.
  • For an extra crispy exterior, lightly coat the dipped bread in a thin layer of cinnamon sugar before placing it on the griddle.
  • You can prepare the stuffed sandwiches (steps 1-3) up to 4 hours ahead of time and keep them covered in the refrigerator.

Nutrition

Find it online: https://frostedfancies.com/stuffed-french-toast-blueberry-cheesecake-recipe/