Creamy Blueberry Cream Cheese Stuffed French Toast
A creamy and luscious stuffed French toast filled with tangy cream cheese and warm blueberry compote, perfect for a quick and indulgent breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 slices brioche or challah bread, about 1-inch thick
- 8 ounces cream cheese, softened
- 1 cup blueberries, fresh or frozen
- 4 large eggs, room temperature
- 1 cup whole milk or 2%
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar, optional for dusting
Instructions
- Prepare the blueberry compote: In a small saucepan, combine 1 cup blueberries, 2 tablespoons maple syrup, and 1/2 teaspoon cinnamon. Cook over medium heat, stirring occasionally, for about 8-10 minutes until the berries soften and the mixture thickens slightly. Remove from heat and set aside to cool.
- Make the cream cheese filling: In a bowl, mix 8 ounces softened cream cheese with 1 teaspoon vanilla extract and the zest of one lemon. Stir until smooth and creamy.
- Prepare the custard: In a large bowl, whisk together 4 large eggs and 1 cup whole milk until fully combined. Add a pinch of salt and a splash of vanilla extract if desired. Whisk until smooth and slightly frothy.
- Assemble the French toast: Lay out bread slices on a flat surface. Spread about 2 tablespoons of the cream cheese mixture on one slice, then spoon a couple tablespoons of blueberry compote over the cream cheese. Top with another slice of bread, pressing gently to seal. Repeat with remaining slices.
- Soak the stuffed bread: Dip each sandwich into the egg custard, letting it soak for about 20-30 seconds on each side, ensuring the bread is saturated but not falling apart.
- Cook the French toast: Heat 2 tablespoons butter in a skillet over medium heat. When melted and bubbling, place the soaked sandwiches in the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Serve: Dust with powdered sugar and drizzle extra blueberry compote or maple syrup on top. Serve immediately while warm and creamy inside.
Notes
Use thick, sturdy bread like brioche or challah about 1-inch thick to prevent falling apart. Soak bread just enough to absorb custard but not soggy. Cook over medium heat to get a golden crust without burning. For dairy-free, use vegan cream cheese and plant-based milk. For gluten-free, use gluten-free bread slices. If toast browns too quickly, lower heat and cover pan briefly to warm through.
Nutrition
- Serving Size: 1 stuffed French toa
- Calories: 420
- Sugar: 15
- Sodium: 350
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, creamy, blueberry compote