Blueberry Cheesecake Stuffed French Toast
A delicious twist on a brunch classic, featuring creamy cheesecake filling and fresh blueberries hugged by golden, crispy bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 slices of bread
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh blueberries
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Butter, for cooking
- Maple syrup, for serving
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Gently fold in the blueberries.
- Assemble the Sandwiches: Spread the cream cheese mixture on one side of each slice of bread. Top with another slice to create a sandwich.
- Whisk the French Toast Batter: In another bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
- Heat the Skillet: Heat a skillet over medium heat and add a generous pat of butter.
- Dip and Coat the Sandwiches: Dip each sandwich into the egg mixture, coating both sides thoroughly.
- Cook to Perfection: Cook until each side turns golden brown, about 3-4 minutes per side.
- Serve Warm: Serve the stuffed French toast warm, drizzled with maple syrup.
Notes
Pair with crispy bacon or sausages for balance. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg