Print

Creamy Blueberry Cream Cheese Stuffed French Toast

creamy blueberry cream cheese stuffed french toast - featured image
Print Recipe

A quick and easy breakfast recipe featuring thick slices of brioche or challah bread stuffed with a creamy lemon-zested cream cheese filling and fresh blueberries, cooked to golden perfection.

Ingredients

Scale
  • 8 slices brioche or challah bread, about 1-inch thick
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole or 2% milk (almond milk for dairy-free)
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar, divided
  • 1 tsp lemon zest
  • 1/2 tsp cinnamon
  • 2 tbsp unsalted butter, for frying
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, lemon zest, and 1 tablespoon of sugar. Stir until smooth and creamy. Set aside.
  2. Slice the Bread: Cut your brioche into 1-inch thick slices. For each sandwich, you’ll need two slices.
  3. Assemble the Stuffed French Toast: Spread about 2 tablespoons of cream cheese mixture evenly over one slice of bread. Sprinkle a generous 2 tablespoons of fresh blueberries on top of the cream cheese. Sandwich with the second slice, pressing lightly to seal.
  4. Make the Custard: In a medium bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and remaining 1 tablespoon sugar until fully combined and slightly frothy.
  5. Soak the Sandwiches: Heat your skillet or griddle over medium heat and melt 1 tablespoon butter. Dip each sandwich into the custard mixture, soaking each side for about 20 seconds.
  6. Cook the French Toast: Place the soaked sandwiches in the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Add more butter as needed.
  7. Serve: Transfer to plates, dust with powdered sugar, and garnish with extra blueberries if desired. Serve warm.

Notes

Do not over-soak the bread in custard to avoid sogginess; 20 seconds per side is ideal. Use thick, sturdy bread like brioche or challah. Cook on medium heat to prevent burning and allow the cream cheese to melt gently. Fresh blueberries hold shape better than frozen; if using frozen, thaw and drain excess moisture. Pre-soften cream cheese for easier spreading. Optionally add a pinch of salt to custard to balance sweetness.

Nutrition

Keywords: blueberry, cream cheese, stuffed french toast, breakfast, easy, brunch, creamy, lemon zest

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