Description
Blueberry Cheesecake Stuffed French Toast is a delicious breakfast made with thick slices of bread filled with creamy blueberry cheesecake filling, dipped in vanilla custard, and cooked until golden brown. Topped with fresh berries, whipped cream, and maple syrup, this sweet breakfast is perfect for weekend brunches, holidays, and special occasions.
Ingredients
For the French Toast
- 1 loaf Texas toast, brioche, challah, or other thick bread (approximately 8–10 slices)
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup blueberry jam
- ⅔ cup fresh blueberries
- ½ teaspoon fresh lemon zest
For the Vanilla Custard
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2–3 tablespoons brown sugar
For Cooking and Toppings
- 5 tablespoons salted butter, for cooking
- Fresh blueberries, for serving
- Real maple syrup, for serving
- Fresh whipped cream, for serving
- Blueberry compote, for serving
- Powdered sugar, optional
Instructions
- In a mixing bowl, beat the softened cream cheese, blueberry jam, and lemon zest until smooth and creamy.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Spread a thin, even layer of the blueberry cheesecake mixture over one slice of bread. Leave a little space around the edges, then top with another slice to make a sandwich.
- Repeat with the remaining bread and filling. Avoid overfilling the sandwiches to prevent the mixture from leaking during cooking.
- In a shallow dish, whisk together the milk, eggs, vanilla extract, and brown sugar until well combined.
- Heat a skillet over medium-low heat and melt approximately 1 tablespoon of butter for each sandwich, adjusting as needed.
- Dip each sandwich into the custard mixture, allowing each side to soak for about 10 seconds. Let excess custard drip off.
- Place the sandwiches in the hot skillet and cook for approximately 4 minutes per side, until golden brown and cooked through.
- Work in batches, adding more butter as needed to prevent sticking and encourage even browning.
- Serve warm with fresh blueberries, blueberry compote, whipped cream, maple syrup, and a dusting of powdered sugar, if desired.
Notes
- Serve warm: Enjoy immediately while the bread is golden and the cheesecake filling is creamy.
- Add fresh toppings: Garnish with fresh blueberries, whipped cream, blueberry compote, or maple syrup.
- Make ahead: Prepare the cheesecake filling the night before and refrigerate it in an airtight container. Assemble and cook the sandwiches when ready to serve.
- Refrigeration: Store leftover cooked French toast in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat or in a 350°F (175°C) oven until heated through. An air fryer can also help restore the crisp exterior.
- Freezing: Freeze cooled, cooked sandwiches individually on a baking sheet, then transfer them to a freezer-safe container for up to 2 months for best quality.
- Thawing: Reheat frozen French toast in the oven or air fryer until hot throughout.
- Avoid soggy bread: Use thick-cut bread and dip each side briefly rather than leaving the sandwiches soaking in the custard.