Blueberry Cheesecake Stuffed French Toast Recipe

Introduction

Blueberry Cheesecake Stuffed French Toast is a delightful twist on a breakfast classic, combining creamy cheesecake filling with juicy blueberries stuffed inside rich brioche. This indulgent treat is perfect for weekend brunch or a special occasion breakfast that will impress your family and friends.

Ingredients

• 150g (5.3 oz) cream cheese, softened
• 2 tablespoons caster sugar
• 1 teaspoon vanilla extract
• ½ cup blueberries (fresh or thawed if frozen)
• 1 loaf day-old brioche, sliced thick (8 slices)
• 1 egg
• ½ cup milk
• ½ cup cream
• 1 teaspoon cinnamon
• Butter, for frying
• Extra blueberries (optional, for topping)
• Icing sugar, for dusting (optional)
• Maple syrup, for drizzling (optional)

Instructions

1. Step 1: In a bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Gently fold in the blueberries and mix until smooth and well combined to make the cheesecake filling.
2. Step 2: Slice the brioche into thick 1.5-inch slices. Using a sharp knife, create a deep pocket in the middle of each slice or sandwich two slices together.
3. Step 3: Fill each brioche slice with 1–2 tablespoons of the cheesecake mixture. If using two slices, press the edges gently to seal.
4. Step 4: In a shallow dish, whisk together the egg, milk, cream, and cinnamon until well combined to prepare the custard.
5. Step 5: Heat a large skillet over medium heat and add a small knob of butter. Dip each stuffed brioche slice into the egg mixture, coating both sides, then place in the skillet.
6. Step 6: Cook the stuffed slices for 3–4 minutes per side, or until golden brown and crisp.
7. Step 7: Transfer to a plate. Top with icing sugar, extra blueberries, and a generous drizzle of maple syrup. Serve warm and enjoy!

Tips & Variations

• Make ahead by prepping stuffed slices and refrigerating overnight before dipping in custard.
• If using frozen blueberries, thaw and drain them well to avoid excess moisture in the filling.
• Day-old brioche is ideal; if using fresh bread, lightly toast it before stuffing to help it hold together.
• Add lemon zest to the cheesecake filling for a fresh citrus twist.
• Swap blueberries with strawberries or raspberries for a different berry flavor.

Storage

Store any leftover stuffed French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this recipe?

Yes, brioche is preferred for its richness and texture, but you can use challah or other thick, soft breads. Avoid very dense or crusty breads for best results.

How do I prevent the bread from getting soggy?

Creating a pocket and sealing the edges well helps prevent custard leakage, which keeps the bread from becoming soggy. Also, cooking the stuffed French toast over medium heat allows it to brown and crisp evenly.

Blueberry Cheesecake Stuffed French Toast Recipe

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★★★★★

4.7 from 80 reviews

Indulge in a decadent breakfast treat with Blueberry Cheesecake Stuffed French Toast. This recipe combines creamy cheesecake filling bursting with fresh blueberries, sandwiched within thick slices of buttery brioche, dipped in a cinnamon-spiced custard, and pan-fried to golden perfection. Topped with icing sugar, extra berries, and maple syrup, it’s a delightful way to start your day or impress brunch guests.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 stuffed French toast slices 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

🫐 Cheesecake Filling:

• 150g (5.3 oz) cream cheese, softened
• 2 tablespoons caster sugar
• 1 teaspoon vanilla extract
• ½ cup blueberries (fresh or thawed if frozen)

🍞 French Toast & Custard:

• 1 loaf day-old brioche, sliced thick (8 slices)
• 1 egg
• ½ cup milk
• ½ cup cream
• 1 teaspoon cinnamon
• Butter, for frying

🍯 Toppings (Optional but Recommended):

• Extra blueberries
• Icing sugar, for dusting
• Maple syrup, for drizzling

Instructions

1. Prepare the Cheesecake Filling: In a bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Gently fold in the blueberries and mix until smooth and well combined.
2. Prepare the Bread: Slice the brioche loaf into thick 1.5-inch slices. Using a sharp knife, create a deep pocket in the middle of each slice or alternatively, sandwich two slices together.
3. Stuff the Bread: Fill each brioche slice with 1–2 tablespoons of the cheesecake mixture. If using two slices, press the edges gently to seal the filling inside.
4. Make the Custard: In a shallow dish, whisk together the egg, milk, cream, and cinnamon until well combined to form a smooth custard.
5. Dip and Cook: Heat a large skillet over medium heat and add a small knob of butter. Dip each stuffed brioche slice into the custard, coating both sides thoroughly. Place them in the skillet and cook for 3–4 minutes per side, or until they turn golden brown and crisp.
6. Serve: Transfer the cooked stuffed French toast to a plate. Top with icing sugar, extra fresh blueberries, and a generous drizzle of maple syrup. Serve warm and enjoy!

Notes

• Make ahead: Stuffed slices can be prepared and refrigerated overnight before dipping in custard to save time on the day of serving.
• Frozen berries: If using frozen blueberries, thaw and drain them well before adding to the cheesecake filling to prevent excess moisture.
• Bread type: Day-old brioche is ideal for structural integrity and flavor. If using fresh bread, lightly toast it before stuffing to help it hold the filling better.
• Customization: Add lemon zest to the cheesecake filling for a refreshing citrus twist, or substitute blueberries with strawberries or raspberries for different berry flavors.

Keywords: Blueberry Cheesecake, Stuffed French Toast, Breakfast Recipe, Brunch, Brioche French Toast, Blueberry French Toast, Cheesecake Filling