Description

Blueberry Stuffed French Toast is a delightful breakfast treat featuring thick slices of bread filled with a creamy sweetened cream cheese mixture and fresh blueberries. This golden brown, flavorful dish is perfect for a comforting weekend brunch or special morning meal, served with maple syrup and extra blueberries for a fresh burst of flavor.

Ingredients

Scale

Main Ingredients

8 slices thick bread (brioche or challah)
4 oz cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract (for cream cheese mixture)
1 cup fresh or frozen blueberries

Egg Mixture

4 large eggs
1 cup whole milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract (for egg mixture)

For Cooking and Serving

Butter or oil for cooking
Maple syrup for serving
Extra blueberries for garnish

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Instructions

Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. This mixture will provide a sweet, tangy base to complement the blueberries.
Assemble Sandwiches: Spread the cream cheese mixture evenly onto 4 slices of bread. Spoon a generous amount of blueberries over the cream cheese, then sandwich with the remaining 4 slices of bread to form 4 stuffed sandwiches.
Prepare Egg Mixture: In a shallow bowl, whisk together the eggs, whole milk, cinnamon, nutmeg, and remaining 1 teaspoon vanilla extract until combined. This flavored custard soak will infuse the bread with warm spice notes.
Preheat Skillet: Heat a skillet or griddle over medium heat and add butter or oil to coat the surface, ensuring the French toast cooks evenly and doesn’t stick.
Dip and Cook Sandwiches: Dip each sandwich into the egg mixture, making sure both sides are well coated but not soaking too long to avoid sogginess. Place onto the hot skillet and cook for 3 to 4 minutes per side, or until each side is a beautiful golden brown and the inside is heated through.
Serve: Serve the blueberry stuffed French toast warm, drizzled with maple syrup and garnished with extra fresh blueberries for an enticing presentation and fresh flavor contrast.

Notes

For best texture, use day-old bread to avoid sogginess when soaked.
You can substitute the cream cheese with mascarpone or ricotta for a milder, creamier filling.
If using frozen blueberries, thaw and drain them before assembling to avoid excess moisture in the sandwiches.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 stuffed toast
Calories: 410
Sugar: 18g
Sodium: 330mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 13g
Cholesterol: 205mg