Print

Blueberry Cheesecake Stuffed French Toast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Blueberry Cheesecake Stuffed French Toast is a decadent breakfast or brunch treat featuring golden, crispy bread filled with creamy cheesecake-style filling and juicy blueberries. Each bite offers a delicious mix of sweetness, creaminess, and comfort, perfect for special mornings or weekend indulgence.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Pan-Fried
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or thawed blueberries
  • 8 slices thick bread (brioche, challah, or Texas toast)
  • 3 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Butter or oil, for greasing skillet
  • Optional toppings: maple syrup, additional blueberries, powdered sugar for dusting

Instructions

  1. In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the blueberries.
  2. Spread the cheesecake filling evenly on four slices of bread, then top with the remaining four slices to form sandwiches.
  3. In a shallow bowl, whisk together eggs, milk, cinnamon, and vanilla extract until well combined.
  4. Preheat a large nonstick skillet or griddle over medium heat and add butter or oil to coat the surface.
  5. Dip each sandwich into the egg mixture, coating both sides without soaking too long.
  6. Place the dipped sandwiches on the skillet and cook for 3–4 minutes per side, until golden brown and cooked through.
  7. Serve warm with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.

Notes

  • Use thick, sturdy bread to hold the filling without falling apart.
  • For extra sweetness, spread a layer of blueberry jam inside the sandwich before cooking.
  • Make it gluten-free by using gluten-free bread.
  • For a vegan version, use dairy-free cream cheese, plant-based milk, and flax eggs.
  • Try baking at 350°F for 25–30 minutes for a hands-off method.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/blueberry-cheesecake-stuffed-french-toast/