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Blueberry Stuffed French Toast Recipe

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3.9 from 13 reviews

Indulge in this decadent Blueberry Stuffed French Toast, featuring creamy sweetened cream cheese and vibrant blueberry preserves nestled between thick brioche slices. Perfectly soaked in an aromatic vanilla-egg mixture and pan-fried to golden perfection, this recipe offers a delightful combination of creamy, fruity, and warm flavors that elevate the classic French toast experience. Served with maple syrup and fresh blueberries, it makes for an impressive and comforting breakfast or brunch treat for four.

Ingredients

Egg Mixture

  • 5 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 2 tablespoons sugar

Assembly

  • 8 thick slices brioche bread
  • ¼ cup blueberry preserves
  • Ground cinnamon, for sprinkling

Cooking

  • 3 tablespoons butter

Serving

  • Maple syrup, for serving
  • Fresh blueberries, for serving

Instructions

  1. Prepare the egg mixture: In a shallow bowl, whisk together the eggs, milk, and vanilla extract until fully combined. Set this mixture aside for dipping the sandwiches.
  2. Make the cream cheese filling: Using a hand-held electric mixer or a wooden spoon, beat the softened cream cheese and sugar together until smooth and creamy. Spread about a quarter of this mixture evenly onto 4 slices of brioche bread.
  3. Add blueberry preserves and assemble sandwiches: Spoon 1 tablespoon of blueberry preserves over the cream cheese layer on each of the 4 slices. Top each with one of the remaining 4 slices of bread to create four sandwiches.
  4. Dip the sandwiches: Carefully dip each side of the sandwiches into the egg mixture. Allow the bread to soak sufficiently so that the exterior is well coated but avoid soaking the interior to prevent sogginess. Sprinkle the tops lightly with ground cinnamon.
  5. Cook the French toast: Heat half the butter in a large nonstick pan or on a griddle over medium heat. Once melted, add the stuffed French toast sandwiches. Cook until the bottom side is golden brown, about 3-4 minutes.
  6. Flip and finish cooking: Flip the sandwiches and add the remaining butter to the pan if needed. Cook the second side until golden brown. If the centers are not warm by this time, reduce the heat to low and continue cooking for a few minutes to ensure they heat through without burning.
  7. Serve: Serve the stuffed French toast warm, topped with maple syrup and fresh blueberries for a perfect breakfast or brunch.

Notes

  • Make sure the cream cheese is softened to room temperature for easy mixing and spreading.
  • Adjust the amount of cream cheese mixture per sandwich if you prefer a lighter filling.
  • Be careful when dipping sandwiches to avoid soaking the edges too much; this prevents them from becoming soggy during cooking.
  • If you don’t have brioche, other thick, sturdy bread like challah can be used as well.
  • Cook over medium heat to ensure the toast cooks through without burning the exterior.
  • Leftovers can be reheated gently in a skillet or toaster oven to maintain crispness.

Find it online: https://simpleplatter.com/blueberry-stuffed-french-toast-recipe/