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Creamy Blueberry Cream Cheese Stuffed French Toast

creamy blueberry cream cheese stuffed french toast - featured image
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A quick and easy breakfast recipe featuring thick slices of brioche or challah bread stuffed with a creamy lemon-zested cream cheese filling and fresh blueberry compote, cooked to golden perfection.

Ingredients

Scale
  • 8 thick slices brioche or challah bread (about 1-inch thick)
  • 8 ounces cream cheese, softened
  • 1 cup fresh blueberries (or thawed frozen blueberries)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml) or almond milk for dairy-free
  • 1 teaspoon vanilla extract
  • Zest of 1 medium lemon
  • 3 tablespoons granulated sugar, divided (2 tbsp for blueberry compote, 1 tbsp for custard)
  • 1 teaspoon cinnamon (optional)
  • 2 tablespoons unsalted butter for frying
  • Powdered sugar for dusting (optional)
  • Maple syrup for serving

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, combine softened cream cheese, lemon zest, 1 tablespoon granulated sugar, and vanilla extract. Blend until smooth and creamy (about 2 minutes). Set aside.
  2. Make the Blueberry Compote: In a small saucepan over medium heat, add blueberries and 2 tablespoons sugar. Cook, stirring occasionally, until berries release juices and mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
  3. Prepare the Custard Mixture: In a shallow dish, whisk together eggs, milk, cinnamon (if using), and remaining 1 tablespoon sugar until fully combined (1-2 minutes). Set aside.
  4. Assemble the Stuffed French Toast: Spread about 2 tablespoons of cream cheese mixture evenly on one side of a bread slice. Spoon 1-2 teaspoons blueberry compote over cream cheese, then top with another bread slice to form a sandwich. Repeat with remaining bread slices.
  5. Dip the Sandwiches: Heat butter in skillet over medium heat until melted and sizzling. Carefully dip each sandwich into custard mixture, soaking about 20-30 seconds per side. Avoid sogginess.
  6. Cook the French Toast: Place soaked sandwiches on skillet. Cook 3-4 minutes per side until golden brown and cooked through. Adjust heat as needed.
  7. Serve: Remove from skillet, let rest for a minute. Dust with powdered sugar and drizzle with maple syrup. Add extra fresh blueberries if desired.

Notes

Use day-old brioche or challah bread for best custard absorption without sogginess. Soak bread sandwiches in custard for 20-30 seconds per side to avoid falling apart. Cook on medium heat to get a crispy crust and warm filling. Softened cream cheese spreads better. Blueberry compote can be made a day ahead and refrigerated. For dairy-free, use almond milk and dairy-free cream cheese. Variations include swapping blueberries for other berries or adding spices like nutmeg.

Nutrition

Keywords: blueberry, cream cheese, stuffed french toast, breakfast, brunch, easy recipe, creamy, blueberry compote

Find it online: https://jodierecipes.com/creamy-blueberry-cream-cheese-stuffed-french-toast-easy-recipe-for-perfect-breakfast/