Blueberry Cheesecake Stuffed French Toast (Printable)
Custard-soaked brioche stuffed with creamy cheesecake and juicy blueberries for a decadent brunch.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon vanilla extract
→ French Toast
04 - 8 slices brioche or challah bread, ¾ inch thick
05 - 2 large eggs
06 - ½ cup whole milk
07 - ¼ cup heavy cream
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
12 - Butter, for frying
→ Blueberry Filling
13 - 1 cup fresh blueberries
14 - 1 tablespoon granulated sugar
15 - 1 teaspoon fresh lemon juice
→ To Serve
16 - Powdered sugar, for dusting
17 - Maple syrup, for drizzling
# How To Cook:
01 - In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or whisk until completely smooth and creamy with no lumps remaining.
02 - In a separate bowl, combine the fresh blueberries with granulated sugar and lemon juice. Gently mash about a third of the berries with the back of a fork to release their juices while leaving some whole for texture.
03 - Using a sharp serrated knife, cut a horizontal slit into the center of each bread slice to form a deep pocket, being careful not to cut all the way through to the opposite edge.
04 - Spread a generous tablespoon of the cheesecake filling inside each bread pocket, then spoon in a layer of the blueberry mixture. Gently press the pocket closed to seal in the fillings.
05 - In a wide shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, cinnamon, vanilla extract, and a pinch of salt until fully combined and smooth.
06 - Dip each stuffed bread slice into the custard mixture, letting it soak for about 5 seconds per side. Allow excess custard to drip off before transferring to a plate.
07 - Heat a large non-stick skillet or griddle over medium heat and melt a generous pat of butter. Cook the stuffed French toast in batches for 2 to 3 minutes per side until deeply golden brown and cooked through to the center.
08 - Transfer the cooked French toast to warm plates and serve immediately, dusted generously with powdered sugar and drizzled with warm maple syrup.
# Expert Suggestions:
01 -
- That tangy cheesecake layer tucked inside warm custard bread will make you question why you ever ate French toast plain.
- The blueberries burst just enough to create their own syrup, so you barely need extra maple.
02 -
- Overstuffing the pockets is tempting but guaranteed to cause blowouts, so show some restraint for once.
- Soaking the bread too long turns your beautiful stuffed toast into a soggy mess that falls apart in the pan.
03 -
- Add a half teaspoon of lemon zest to the cheesecake filling for a brightness that cuts through all that richness.
- Letting the cooked toast rest for thirty seconds before serving lets the cheesecake center set slightly so it does not gush out on the first cut.