Description
A delightful twist on classic French toast, this version is stuffed with sweetened cream cheese and juicy blueberries for a rich and indulgent breakfast or brunch treat.
Ingredients
Units
Scale
- 8 slices of thick bread (brioche or challah works best)
- 1 cup fresh or frozen blueberries
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter or oil for cooking
- Maple syrup and powdered sugar for serving (optional)
Instructions
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture on 4 slices of bread. Top with blueberries and cover with the remaining 4 slices to form sandwiches.
- In a shallow bowl, whisk together eggs, milk, cinnamon, and salt.
- Dip each stuffed sandwich into the egg mixture, coating both sides well.
- Heat butter or oil in a skillet or griddle over medium heat.
- Cook the stuffed French toast for 3–4 minutes per side, or until golden brown and cooked through.
- Serve warm with maple syrup and a dusting of powdered sugar, if desired.
Notes
- Use day-old bread for better absorption and structure.
- Try adding a few lemon zest shavings to the cream cheese for brightness.
- Can be made ahead and frozen—reheat in toaster or oven.
Nutrition
- Serving Size: 1 stuffed toast
- Calories: 380
- Sugar: 14g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg