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Creamy Blueberry Cream Cheese Stuffed French Toast

blueberry cream cheese stuffed french toast - featured image
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A creamy, fruity twist on classic French toast featuring a luscious cream cheese filling and fresh blueberry compote. Perfect for a comforting and indulgent breakfast or brunch.

Ingredients

Scale
  • Thick slices of brioche or challah bread (preferably day-old)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (150 g) fresh or frozen blueberries
  • 2 tablespoons (30 g) granulated sugar
  • 4 large eggs (200 g), room temperature
  • 1 cup (240 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract
  • ½ teaspoon (1 g) cinnamon
  • 2 tablespoons (30 g) unsalted butter
  • 1 teaspoon (5 ml) lemon juice
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Blueberry Compote: In a medium saucepan, combine 1 cup blueberries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. Cook over medium heat for about 8 minutes, stirring occasionally until berries soften but still hold shape. Set aside to cool slightly.
  2. Prepare the Cream Cheese Filling: Beat 8 oz softened cream cheese with 1 tablespoon granulated sugar until smooth and creamy.
  3. Assemble the Stuffed French Toast: Cut a pocket or slit in the side of each bread slice. Spoon 2 tablespoons cream cheese mixture inside each pocket, then add 1-2 tablespoons blueberry compote on top. Press bread closed gently.
  4. Make the Custard Soak: Whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon until combined.
  5. Soak the Bread: Dip each stuffed slice into custard mixture, soaking about 30 seconds per side. Bread should be saturated but not falling apart.
  6. Cook the French Toast: Heat 2 tablespoons butter in a skillet over medium heat. Cook soaked slices 3-4 minutes per side until golden brown and crisp. Adjust heat as needed.
  7. Serve: Dust with powdered sugar and add extra fresh blueberries if desired. Serve immediately.

Notes

Use thick, sturdy bread like brioche or challah for best results. Whip cream cheese until smooth to prevent lumps and sogginess. Soak bread about 30 seconds per side to avoid falling apart. Cook over medium heat for even browning. Press bread edges gently to seal filling. Frozen blueberries should be thawed and drained before use. For dairy-free or gluten-free options, substitute cream cheese and milk accordingly and use gluten-free bread.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, creamy, fruity

Find it online: https://juliamadeit.com/creamy-blueberry-cream-cheese-stuffed-french-toast-recipe-easy-perfect-breakfast/