Description
Start your day with this Irresistible Blueberry Stuffed French Toast, a warm and comforting breakfast perfect for cozy mornings. Soft, custardy bread is filled with sweet, fresh blueberries and creamy cream cheese, then cooked to golden perfection for a delightful treat.
Ingredients
Scale
Blueberry Cream Cheese Filling
- 4 oz cream cheese, softened
- 1 cup fresh blueberries
Stuffed French Toast
- 8 slices thick-cut brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Butter, for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
Instructions
- Prepare the filling: In a medium bowl, mix the softened cream cheese and fresh blueberries gently until combined. Set aside.
- Stuff the bread: Carefully slice a pocket into each slice of bread, making sure not to cut all the way through. Stuff each slice with about 2 tablespoons of the blueberry and cream cheese mixture.
- Make the custard mixture: In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth.
- Heat the pan: Heat a large skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Dip the stuffed bread: Dip each stuffed bread slice into the egg mixture, soaking both sides thoroughly. Let excess drip off before placing in the skillet.
- Cook the French toast: Cook the stuffed French toast for 3-4 minutes on each side, or until golden brown and cooked through. Add more butter as needed between batches.
- Serve: Serve warm with a drizzle of maple syrup and a dusting of powdered sugar if desired.
Notes
- For an extra flavor boost, add a tablespoon of lemon zest to the cream cheese mixture.
- You can swap fresh blueberries for frozen ones—just thaw and drain them first.
- To make it vegan, use plant-based cream cheese, almond milk, and an egg substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
