Blueberry Cheesecake Stuffed French Toast (Printer-Friendly)
Creamy cheesecake and blueberries sandwiched in golden brioche French toast for a decadent breakfast.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup fresh blueberries
→ French Toast
05 - 8 slices brioche bread, cut 1 inch thick
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon unsalted butter, for pan-frying
11 - 2 tablespoons powdered sugar, for dusting
→ Optional Toppings
12 - Additional fresh blueberries
13 - Pure maple syrup
14 - Freshly whipped cream
# How to Make It:
01 - In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out all 8 bread slices on a clean work surface. Divide the cheesecake filling evenly across 4 slices, spreading it in a generous, even layer. Place the remaining 4 slices on top to form 4 stuffed sandwiches, pressing gently to seal.
03 - In a wide, shallow dish, whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined and smooth.
04 - Dip each stuffed sandwich into the egg custard, letting it soak for about 10 seconds per side. Ensure both sides are evenly coated but not oversaturated.
05 - Melt the butter in a large nonstick skillet over medium heat. Working in batches if needed, cook each sandwich for 3 to 4 minutes per side until deeply golden brown and the filling is warmed through.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and finish with additional fresh blueberries, a drizzle of maple syrup, or a dollop of whipped cream as desired.
# Expert Advice:
01 -
- It tastes like dessert but passes as a completely acceptable breakfast, which is the best kind of morning deception.
- The cream cheese filling stays cool and silky inside while the outside goes crunchy and golden, giving you two totally different textures in every bite.
02 -
- If the bread is too fresh and soft, the sandwiches will fall apart during soaking, so day old brioche or a quick toast in the dryer beforehand gives you more structural integrity.
- Do not rush the heat because cooking on high will burn the outside before the filling has a chance to warm through, leaving you with a cold centre.
03 -
- Chill the assembled sandwiches for ten minutes before dipping them in custard because cold filling holds its shape better during cooking and prevents messy leaks in the pan.
- A light sprinkle of cinnamon sugar on the outside of each sandwich right after frying adds a subtle crunch and an extra layer of warmth that guests always notice.