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Creamy Blueberry Cream Cheese Stuffed French Toast

blueberry cream cheese stuffed french toast - featured image
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A luscious and indulgent breakfast recipe featuring thick slices of brioche or challah stuffed with a creamy blueberry cream cheese filling, soaked in a custard batter, and cooked to golden perfection.

Ingredients

Scale
  • 8 thick slices brioche or challah bread (about 1 inch thick), day-old preferred
  • 8 oz (225 g) cream cheese, softened (full-fat recommended)
  • 1 cup (150 g) fresh or frozen blueberries, thawed and drained if frozen
  • 2 tbsp granulated sugar for the filling
  • 2 tbsp granulated sugar for the batter
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional but recommended)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk (can substitute almond or oat milk for dairy-free)
  • ½ tsp cinnamon
  • 2 tbsp unsalted butter, for frying
  • Powdered sugar for dusting (optional)
  • Maple syrup for serving (optional)

Instructions

  1. Prepare the Filling: In a medium bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar, vanilla extract, and lemon zest until smooth and creamy, about 2-3 minutes. Set aside.
  2. Make the Blueberry Mixture: Gently fold the blueberries into the cream cheese mixture. If using frozen berries, make sure they’re thawed and drained to avoid sogginess. The mix should be thick but spreadable.
  3. Stuff the Bread: Using a sharp knife, cut a pocket into each slice of brioche or challah, almost like a sandwich pocket but without cutting through the edges. Spoon or pipe about 2 tablespoons of the blueberry cream cheese mixture into each slice, pressing gently to fill without tearing the bread.
  4. Whisk the Batter: In a large bowl, whisk together eggs, milk, remaining 2 tablespoons sugar, and cinnamon until fully combined and slightly frothy.
  5. Soak the Stuffed Bread: One at a time, dip each stuffed slice into the batter, letting it soak for about 20 seconds per side. Let excess drip off gently.
  6. Cook the French Toast: Heat butter in a large non-stick skillet over medium heat. Once melted and bubbling, add the soaked bread slices. Cook about 3-4 minutes per side, or until golden brown and the filling is warm and melty. Adjust heat if the toast browns too fast before cooking through.
  7. Serve immediately, dusted with powdered sugar or drizzled with maple syrup if desired.

Notes

Use day-old thick brioche or challah bread for best results. Avoid soaking bread too long to prevent sogginess. If cream cheese mixture is too runny, chill for 10 minutes before stuffing. Medium heat cooking prevents burning and ensures filling melts properly. Leftovers keep up to 2 days refrigerated; reheat in toaster oven or skillet to maintain texture.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, brioche, challah

Find it online: https://forkifyfun.com/creamy-blueberry-cream-cheese-stuffed-french-toast-recipe-easy-and-perfect-for-breakfast/