Blueberry Cheesecake Stuffed French Toast
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Blueberry Cheesecake Stuffed French Toast
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This Blueberry Cream Cheese Stuffed French Toast Recipe is made with soft, thick bread stuffed with a homemade blueberry cream cheese and dipped in a vanilla custard batter and cooked until golden.
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Ingredients
- 1 loaf Texas Toast, Brioche, Challah, or any thick bread (approximately 8-10 slices)
- (1) 8-ounce pkg. cream cheese (softened)
- 1/3 cup blueberry jam
- 2/3 cup fresh blueberries
- 1/2 teaspoon fresh lemon zest
Vanilla Custard:
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 to 3 Tablespoons brown sugar
Toppings:
- 5 Tablespoons salted butter (for cooking)
- fresh blueberries
- real maple syrup
- fresh whipped cream
- Blueberry Compote (recipe in notes)
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Instructions
- In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh blueberries. Gently spoon mixture on piece of bread, spread to the edges, and top with another piece of bread. Don’t Overstuff. A thin layer of filling will help keep the sandwich sealed, so it doesn’t spill out during cooking.
- In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.
- Heat skillet on medium low heat and add 1 Tablespoon of butter per french toast.
- Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds.
- Add the soaked slices to the sizzling butter in the skillet.Cook until golden brown -- about 4 minutes per side.
- Serve with fresh berries, powdered sugar, whipped cream, blueberry compote and real maple syrup.
Notes
- What if I don’t have thick bread?You can still make stuffed French toast with regular sandwich bread, but be extra gentle. Shorten the soak time to avoid tearing.
- Optional Easy Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 3 tablespoons sugar (or adjust to taste)
- 1 tablespoon water
- 1 tablespoon lemon juice (optional, adds brightness)
- In a small saucepan, place the blueberries, sugar, water, and (optional) lemon juice. Cook over medium heat, stirring occasionally. The blueberries will start to release their juices and break down—this takes about 5–7 minutes for fresh berries (or slightly longer if frozen). If you’d like a thicker consistency, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and stir it into the compote. Cook another minute or two until it reaches your desired thickness. Let cool slightly before serving.
- Can I use frozen blueberries in the cream cheese mixture?Yes! Thaw and drain them first to avoid excess moisture, which can thin out the cream cheese filling.
- Can I use frozen blueberries in the cream cheese mixture?Yes! Thaw and drain them first to avoid excess moisture, which can thin out the cream cheese filling.
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