Golden, crispy French toast sandwiches filled with a rich cheesecake-style filling and juicy blueberries. This indulgent twist on a breakfast classic feels like a decadent dessert and comes together quickly with simple ingredients. Whether I’m serving it for brunch, a special occasion, or just treating myself on a lazy weekend morning, this recipe always delivers flavor and comfort in every bite.

Why I’ll Love This Recipe

I love how this French toast turns an everyday breakfast into something extraordinary. The creamy cheesecake filling adds a velvety richness, while the blueberries provide a burst of fruity sweetness. It’s a fun and satisfying dish to prepare, and the presentation never fails to impress. Plus, everything is made with common pantry staples, making it easy to whip up without needing a special trip to the store.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• ½ cup fresh or thawed blueberries

For The French Toast:

• 8 slices of thick bread (such as brioche or Texas toast)

• 3 large eggs

• ⅓ cup milk

• ½ teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• Butter or oil, for greasing the skillet

Optional Toppings:

• Maple syrup

• Additional blueberries

• Powdered sugar for dusting

Directions

1. Prepare The Cheesecake Filling
   In a medium bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Then I gently fold in the blueberries, being careful not to mash them.

2. Assemble The French Toast Sandwiches
   I spread the cheesecake mixture onto four slices of bread, dividing it evenly. I top each with a second slice of bread, pressing gently to create a sandwich.

3. Make The Egg Mixture
   In a shallow bowl, I whisk together the eggs, milk, cinnamon, and vanilla extract until well combined.

4. Heat The Skillet
   I preheat a large nonstick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

5. Dip The Sandwiches
   I dip each sandwich into the egg mixture, coating both sides well but not letting them soak too long to avoid sogginess.

6. Cook The French Toast
   I place the dipped sandwiches onto the hot skillet and cook for 3 to 4 minutes per side, or until golden brown and cooked through.

7. Serve Warm
   I serve immediately, topped with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Extra Fruity: I sometimes spread a thin layer of blueberry jam inside the sandwich along with the cream cheese mixture for added sweetness.

• Gluten-Free: I use thick slices of gluten-free bread to make this recipe suitable for gluten-sensitive guests.

• Vegan Version: I substitute dairy-free cream cheese, plant-based milk, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

• Baked Option: When I want less hands-on cooking, I assemble the sandwiches, dip them in the egg mixture, then bake at 350°F for 25–30 minutes until golden and heated through.

• Add Crunch: I coat the dipped sandwiches with crushed cornflakes before cooking to give them a crunchy texture.

Storage/Reheating

• Refrigeration: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, I warm the French toast in a skillet over medium-low heat until the outside is crisp and the inside is heated through. I can also reheat it in the oven at 300°F for 10–15 minutes.

• Freezing: After cooking and cooling the sandwiches, I freeze them individually wrapped in parchment paper and sealed in a freezer bag. To reheat, I place them in a toaster oven or warm skillet straight from frozen.

FAQs

Can I Use Frozen Blueberries?

Yes, I can use frozen blueberries, but I always make sure to thaw and drain them first to avoid making the filling too watery.

Can I Prepare This Ahead Of Time?

Yes. I sometimes make the cheesecake filling and even assemble the sandwiches the night before. I just keep them wrapped in the fridge and cook them fresh in the morning.

What Type Of Bread Works Best?

I prefer thick, soft breads like brioche, challah, or Texas toast. They soak up the egg mixture well and hold the filling without falling apart.

Can I Use Low-Fat Cream Cheese?

Yes, I can use low-fat cream cheese, though the filling may be slightly less creamy. It still tastes great and saves a few calories.

Is It Possible To Make This Without Eggs?

Yes. For an egg-free version, I use a mixture of plant-based milk and cornstarch or make flax eggs as a substitute. It changes the texture slightly but still turns out delicious.

Conclusion

This Blueberry Cheesecake Stuffed French Toast is one of those recipes I keep coming back to. It’s cozy, flavorful, and perfect for a weekend breakfast or brunch with friends. I love that it looks impressive but is actually easy to make. Whether I go for the classic stovetop method or bake it in the oven, it always comes out delicious and comforting.