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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 and fruity stuffed French toast recipe featuring a luscious cream cheese and blueberry filling, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 8 slices brioche or challah bread, about 1-inch thick (day-old bread works best)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (150 g) fresh or frozen blueberries
  • 4 large eggs, room temperature
  • 1 cup (240 ml) milk, whole or 2% (almond milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 2 tablespoons granulated or brown sugar
  • 2 tablespoons unsalted butter, for cooking
  • Powdered sugar, for serving (optional)
  • Maple syrup, for serving (optional)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese until smooth and creamy. Gently fold in 1 cup blueberries, being careful not to crush them. Set aside.
  2. Slice the bread: Using a sharp knife, cut 1-inch thick slices of brioche or challah. Carefully slice a pocket into each slice by cutting horizontally about 3/4 through, creating a pouch for the filling without cutting all the way through.
  3. Stuff the bread: Spoon about 2 tablespoons of the cream cheese and blueberry mixture into each bread pocket, spreading evenly but not overstuffing to prevent leaking.
  4. Make the custard mixture: In a bowl, whisk together 4 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon (optional), and 2 tablespoons sugar until fully combined and slightly frothy.
  5. Soak the stuffed bread: Dip each stuffed slice into the egg mixture, letting it soak for about 20-30 seconds per side. The bread should feel saturated but not falling apart.
  6. Cook the French toast: Heat 1 tablespoon unsalted butter in a non-stick skillet over medium heat. Place the soaked bread on the skillet and cook for 3-4 minutes on each side, or until golden brown and crisp. Add more butter as needed between batches.
  7. Serve: Dust with powdered sugar and drizzle with maple syrup if desired. Serve immediately for the best creaminess and texture.

Notes

Do not overstuff the bread pockets to prevent leaking. Use day-old bread for better soaking without falling apart. Cook over medium heat to avoid burning before the filling heats through. Soak bread 20-30 seconds per side only. Leftovers can be refrigerated for up to 2 days and reheated in the oven or skillet for best texture. Avoid microwaving to prevent rubbery bread.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, creamy, sweet, brioche, challah

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