Description
Indulge in a delightful breakfast treat with this Blueberry Stuffed French Toast recipe. Thick-cut brioche or challah bread slices are filled with a creamy, sweetened blueberry and cream cheese mixture, then dipped in a cinnamon-infused egg custard and pan-fried to golden perfection. Served warm with maple syrup and a dusting of powdered sugar, it’s a perfect combination of creamy, fruity, and crispy textures that will brighten any morning.
Ingredients
Scale
Bread
- 8 slices of thick-cut bread (like brioche or challah)
Filling
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Egg Mixture
- 4 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar (optional for extra sweetness)
Cooking
- 1 tablespoon butter (for cooking)
To Serve
- Maple syrup
- Additional powdered sugar (for dusting, optional)
- Extra fresh blueberries (for garnish, optional)
Instructions
- Prepare the Blueberries: Wash the fresh blueberries under cold water and gently pat them dry with a paper towel to remove excess moisture.
- Make the Filling: In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them. Set this mixture aside.
- Prepare the Bread Pockets: Lay out the thick-cut bread slices on a clean surface. Carefully cut a pocket into each slice by slicing horizontally without cutting all the way through, creating space for the filling.
- Stuff the Bread: Spoon a generous amount of the blueberry cream cheese filling into each bread pocket. Press the edges gently to seal the filling inside.
- Make the Egg Mixture: In a large mixing bowl, crack the eggs and add the milk and ground cinnamon. Whisk together until fully combined and slightly frothy. Optionally, add a tablespoon of sugar for extra sweetness and whisk again.
- Heat the Skillet: Place a large skillet or griddle over medium heat and melt the butter until it coats the surface evenly.
- Dip the Stuffed Bread: Dip each stuffed bread slice into the egg mixture, ensuring both sides are coated well but not overly soaked to prevent sogginess.
- Cook the French Toast: Place the dipped bread slices onto the hot skillet, cooking 2-3 slices at a time. Cook each side for 3-4 minutes until golden brown and cooked through.
- Keep Warm: Transfer cooked French toast slices to a plate and keep warm in a low oven set at approximately 200°F (93°C) while cooking the remaining slices.
- Serve: Stack two slices on each plate, drizzle generously with warm maple syrup, and optionally dust with powdered sugar. Garnish with extra fresh blueberries on the side for an added burst of flavor.
- Enjoy: Serve immediately while warm for the best taste and texture.
Notes
- Use thick-cut bread like brioche or challah for best results, as they hold the filling well and soak up the egg mixture without falling apart.
- Softened cream cheese blends more easily and creates a smooth filling texture.
- Be gentle when folding in blueberries to avoid breaking them and turning the filling purple.
- If you want a sweeter egg mixture, adding sugar is optional but recommended for enhanced flavor.
- Keeping cooked French toast warm in a low oven prevents it from getting soggy or cold while cooking the rest.
- Serve immediately to enjoy the crispy exterior and creamy interior.
- For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
