This Blueberry Cheesecake Stuffed French Toast is golden and crispy on the outside, with a creamy, tangy-sweet filling inside. A decadent brunch favorite that’s ready in just 20 minutes.
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup fresh or thawed blueberries
- 8Â slices thick bread (like brioche or Texas toast)
- 2Â large eggs
- ½ cup milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the pan
- Optional: Maple syrup, powdered sugar, extra blueberries
Cook Mode Prevent your screen from going dark
Instructions
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in blueberries.
- Spread filling on 4 slices of bread and top with the remaining slices to form sandwiches.
- In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla.
- Heat a skillet over medium heat and grease with butter or oil.
- Dip each sandwich into the egg mixture, soaking both sides.
- Cook in skillet for 3–4 minutes per side until golden brown and heated through.
- Serve warm with optional toppings.
Subscribe to Creatives Cookery!
Get updates on the latest posts and more from Creatives Cookery straight to your inbox.Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Notes
- Use day-old bread to better absorb the custard.
- Don’t oversoak to avoid soggy toast.
- Add lemon zest to brighten the flavor.
- Try with strawberry or raspberry instead of blueberry.
- Perfect for freezing and reheating.
- Prep Time:Â 10 minutes
- Cook Time:Â 10 minutes
- Category:Â Breakfast / Brunch
- Method:Â Stovetop
- Cuisine:Â American
Nutrition
- Serving Size:Â 1 sandwich
- Calories:Â 350 kcal
- Sugar:Â 13g
- Sodium:Â 300mg
- Fat:Â 18g
- Saturated Fat:Â 9g
- Unsaturated Fat:Â 7g
- Trans Fat:Â 0g
- Carbohydrates:Â 35g
- Fiber:Â 2g
- Protein:Â 9g
- Cholesterol:Â 90mg
