Blueberry Cheesecake Stuffed French Toast
An indulgent twist on a classic breakfast favorite, featuring soft brioche bread filled with creamy cheesecake and blueberries.
Servings: 4 servings
Calories: 450kcal
Ingredients
Filling
- 150 g cream cheese, softened For that signature cheesecake flavor
- 1/2 cup fresh or frozen blueberries Bursting with flavor and nutrition
- 2 tbsp caster sugar Sweetens the filling just right
- 1 tsp vanilla extract For a hint of warmth
Custard
- 1 egg egg To bind the custard
- 1/2 cup milk
- 1/2 cup cream Adds richness and smooth texture
- 1 tsp cinnamon Adds a cozy spice
Bread and Toppings
- 1 loaf day-old brioche For the perfect balance of fluffiness and density
- Butter Butter, for frying To achieve that golden crispiness
Serving Suggestions
- extra cups blueberries Optional for serving
- icing sugar icing sugar Optional for serving
- maple syrup maple syrup Optional for serving
Instructions
Preparation
- Beat together the softened cream cheese, caster sugar, and vanilla until smooth and creamy. Gently fold in the blueberries.
- Slice the day-old brioche into 8 thick slices. Spread the blueberry cream cheese filling between two slices to form 4 sandwiches.
Custard Mixture
- In a bowl, whisk the egg, milk, cream, and cinnamon until well combined.
Cooking
- Dip each brioche sandwich into the custard for 20 seconds on each side.
- Melt butter in a skillet over medium heat. Fry each sandwich for 3–4 minutes on each side, or until golden brown.
- Serve warm topped with extra blueberries, icing sugar, and maple syrup.
Notes
Use day-old brioche to hold up well when soaked in custard. If using frozen blueberries, add them straight from the freezer to avoid excess moisture. Manage frying temperature for best results.