Homemade Blueberry Cream Cheese Stuffed French Toast
A delightful breakfast option that combines the rich flavors of cream cheese with the sweet, tart burst of blueberries.
Equipment
- Mixing Bowl
- Non-Stick Skillet
Ingredients
Ingredients
- 8 slices Brioche or Challah Bread Thick slices, slightly stale for better absorption.
- 1 cup Fresh Blueberries Can substitute with thawed frozen blueberries.
- 8 oz Cream Cheese Softened to room temperature.
- 4 large Eggs For the custard mixture.
- 1 cup Whole Milk Can substitute with almond or oat milk.
- 1 teaspoon Pure Vanilla Extract
- 0.5 teaspoon Ground Cinnamon A pinch for flavor.
- 4 tablespoons Unsalted Butter For frying.
Instructions
- In a mixing bowl, combine the softened cream cheese and fresh blueberries. Mash the blueberries gently while mixing.
- In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon until smooth.
- Cut a pocket into one side of each slice of bread.
- Fill each pocket with a spoonful of the blueberry cream cheese filling.
- Preheat a skillet over medium heat and melt 1 tablespoon of butter.
- Dip each stuffed slice into the egg mixture, soaking briefly.
- Cook the soaked slices in the skillet for 3-4 minutes on each side until golden brown.
- Transfer cooked French toast to a platter and serve immediately with toppings.
Notes
Serve with fresh blueberries, powdered sugar, or maple syrup. Store leftovers in an airtight container for up to three days.