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Blueberry Cheesecake Stuffed French Toast

This Blueberry Cheesecake Stuffed French Toast takes the classic comfort of French toast and elevates it with a dreamy, creamy blueberry cheesecake filling, all wrapped up in fluffy brioche. It's perfect for a special weekend breakfast or brunch!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Cheesecake Filling
  • 150 g cream cheese softened
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries fresh or frozen
For the French Toast
  • 1 loaf day-old brioche sliced into 1 to 1.5 inch thick pieces
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 teaspoon cinnamon
  • butter for frying
For Serving
  • extra blueberries
  • icing sugar
  • maple syrup

Equipment

  • Medium Mixing Bowl
  • Knife
  • Shallow bowl or dish
  • Non-stick skillet or griddle
  • Spatula
  • Toaster oven (optional, for reheating)

Method
 

  1. 1. Prepare the Filling: In a medium mixing bowl, combine softened cream cheese, caster sugar, and vanilla extract. Gently fold in the blueberries. Mix until creamy and blueberries are evenly distributed.
  2. 2. Prepare the Bread: Slice the brioche loaf into thick pieces (1 to 1.5 inches thick). Carefully cut a pocket into the side of each slice.
  3. 3. Stuff the French Toast: Spoon a generous amount of the cream cheese and blueberry mixture into the pocket of each brioche slice. Top with another slice of brioche and press gently to create a sandwich.
  4. 4. Make the Egg Mixture: In a shallow bowl, whisk together the egg, milk, cream, and cinnamon until well combined.
  5. 5. Dip and Cook: Heat a non-stick skillet or griddle over medium heat. Add butter. Dip each stuffed brioche sandwich into the egg mixture for about 20-30 seconds per side. Place the soaked sandwich in the hot skillet and cook for 3-4 minutes per side, until golden brown and toasted.
  6. 6. Serve: Remove from skillet and serve warm. Garnish with a dusting of icing sugar, extra blueberries, and a drizzle of maple syrup.

Notes

For reheating, use a toaster oven or a skillet over low heat to maintain crispness. Day-old bread is recommended for better structure.