One Saturday morning, after a late-night baking session, I looked at an almost empty fridge and a loaf of day-old brioche sitting innocently on the counter. As my eyes wandered across the kitchen, I noticed a block of cream cheese just waiting to be used up.
It hit me—the idea of transforming those humble ingredients into a breakfast treat that’s creamy, fruity, and utterly indulgent. So, I set to work creating a stuffed French toast recipe with a twist: Blueberry Cheesecake Stuffed French Toast.
The inspiration came from my favorite combination—blueberries and cheesecake—two flavors that blend beautifully together. The brioche absorbed the creamy filling, while the blueberries added a touch of tartness. I couldn’t wait to dig into this decadent breakfast creation. One bite and I knew I had to share it with my readers.
This dish became my go-to for lazy weekends, perfect for family gatherings or just when I needed a comforting breakfast that felt like a sweet treat. it’s a celebration of simple ingredients coming together in a deliciously indulgent way.
Short Description
Blueberry Cheesecake Stuffed French Toast combines the rich flavors of a cheesecake filling with the soft, pillowy texture of brioche. The blueberries add a pop of color and tang, making every bite a sweet, creamy delight. It’s a breakfast you’ll crave every weekend.
Key Ingredients
For the Cheesecake Filling:
- 150g cream cheese, softened
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- ½ cup blueberries (fresh or frozen)
For the Custard:
- 1 egg
- ½ cup milk
- ½ cup cream
- 1 tsp cinnamon
For Cooking:
- Butter (for frying)
- Extra blueberries, icing sugar, and maple syrup for serving
Tools Needed
- Medium mixing bowl
- Whisk
- Frying pan
- Knife (for slicing brioche)
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Make the Cheesecake Filling
In a medium mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Use a hand mixer or a spoon to beat the mixture until smooth and creamy. Gently fold in the blueberries, being careful not to break them apart too much. Set aside.
Step 2: Prepare the Brioche
Slice the day-old brioche into 8 slices, making sure they’re even. Create 4 sandwiches by spreading the cheesecake filling between two slices of bread. Press gently to ensure the filling stays inside.
Step 3: Make the Custard
In a separate bowl, whisk together the egg, milk, cream, and cinnamon. The mixture should be smooth and slightly thickened.
Step 4: Dip the Brioche
Dip each brioche sandwich into the custard mixture, making sure both sides are coated. Hold the sandwich for about 20 seconds on each side to allow it to soak up the custard.
Step 5: Fry the Sandwiches
Melt a little butter in a frying pan over medium heat. Fry each sandwich for 3–4 minutes on each side, or until golden brown and crispy. Keep an eye on the heat, adjusting as necessary to avoid burning the bread.
Step 6: Serve
Once the French toast is golden and crispy, remove from the pan and place it on a plate. Top with fresh blueberries, a dusting of icing sugar, and a drizzle of maple syrup. Serve immediately for the best flavor and texture.
Why You’ll Love This Recipe
This Blueberry Cheesecake Stuffed French Toast is an irresistible breakfast or brunch dish. It’s rich, creamy, and bursting with flavor in every bite.
The brioche bread is soft and slightly sweet, the cheesecake filling adds a luscious creamy texture, and the blueberries offer a fresh, tangy contrast. Plus, it’s quick and easy to make, so it’s perfect for busy mornings or when you want to impress guests without much effort.
Mistakes to Avoid & Solutions
Mistake 1: Brioche is too soggy
If the brioche is overly soaked, it may turn soggy. To prevent this, don’t leave the bread in the custard for too long. A quick dip on each side (around 20 seconds) is enough.
Mistake 2: Custard mixture isn’t thick enough
If the custard is too thin, the bread won’t absorb it well. Make sure to use the right proportions of milk, cream, and egg. You can also add a little more cream if needed to achieve a thicker custard.
Mistake 3: Burnt French Toast
Cooking over medium heat is key to achieving a crispy, golden exterior without burning the bread. If the pan gets too hot, turn down the heat slightly.
Mistake 4: Overmixing the blueberries
When adding blueberries to the filling, fold them in gently. Overmixing will break the berries, turning the filling into a mess of purple.
Serving and Pairing Suggestions
Pair with: Fresh fruit, a light salad, or a side of crispy bacon for a balanced meal.
Drink pairings: Fresh orange juice or a chilled mimosa to add a refreshing contrast to the sweetness of the dish.
Serving style: Serve it family-style, with the French toast stacked high and drizzled with syrup. It’s perfect for a brunch table or a cozy breakfast at home.
Storage and Reheating Tips
Storage: Leftover French toast can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a frying pan over low heat to crisp it back up, or in the oven at 350°F (175°C) for about 5 minutes.
FAQs
1. Can I use fresh or frozen blueberries?
Yes, both fresh and frozen blueberries work perfectly in this recipe. If using frozen, do not thaw them before adding to the filling to avoid excess moisture.
2. Can I use a different type of bread?
Brioche is ideal for this recipe due to its sweetness and texture, but you can substitute challah, French bread, or even thick white bread if needed.
3. Can I make this recipe ahead of time?
While this dish is best served fresh, you can prepare the filling and custard the night before and assemble the sandwiches the next morning.
4. Can I make this gluten-free?
Yes, you can substitute gluten-free bread to make this recipe suitable for gluten-sensitive eaters.
5. How can I make this dairy-free?
For a dairy-free version, use plant-based cream cheese, milk, and butter. The recipe will still taste delicious with these swaps.
Tips & Tricks
– Use day-old brioche for the best texture. Fresh bread may be too soft and could fall apart when dipped into the custard.
– Add lemon zest to the filling for a bright, zesty twist that complements the blueberries.
– Top with whipped cream for an extra decadent touch.
Recipe Variations
Chocolate Chip Stuffed French Toast: Swap the blueberries for mini chocolate chips and add a pinch of cinnamon to the custard for a decadent dessert-like twist.
Banana Foster French Toast: Replace blueberries with sliced bananas, and make a caramel sauce to drizzle over the top instead of syrup.
Apple Cinnamon French Toast: Add sautéed apples and a sprinkle of cinnamon to the cream cheese filling for a warm, fall-inspired version of this dish.
Final Thoughts
Making Blueberry Cheesecake Stuffed French Toast is like taking a bite of sweet indulgence wrapped in crispy golden perfection. It’s the kind of dish that makes breakfast feel special, whether you’re treating yourself on a quiet weekend or serving it to friends for brunch. Every bite is a balance of creamy, tangy, and sweet flavors, with the soft bread and warm custard elevating it to a level of comfort food bliss.
This recipe is versatile and can be adapted to your tastes, from switching up the fruit to experimenting with different bread types. Don’t be afraid to make it your own. The joy of cooking lies in the freedom to explore, and this dish is the perfect canvas for creative twists.
Trust me, once you try this Blueberry Cheesecake Stuffed French Toast, it’ll become a regular on your breakfast menu. You’ll find yourself craving it on lazy mornings, special occasions, or whenever you need a little sweetness in your day. Happy cooking!
Blueberry Cheesecake Stuffed French Toast
Ingredients
For the Cheesecake Filling:
- 150 g cream cheese softened
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- ½ cup blueberries fresh or frozen
For the Custard:
- 1 egg
- ½ cup milk
- ½ cup cream
- 1 tsp cinnamon
For Cooking:
- Butter for frying
- Extra blueberries icing sugar, and maple syrup for serving
Instructions
- In a bowl, mix softened cream cheese, caster sugar, and vanilla extract until smooth. Gently fold in blueberries and set aside.
- Slice the brioche into 8 even pieces and create 4 sandwiches with the cheesecake filling between two slices.
- Whisk together egg, milk, cream, and cinnamon until smooth.
- Dip each sandwich into the custard for 20 seconds on each side, ensuring it's fully coated.
- Melt butter in a pan over medium heat and fry each sandwich for 3-4 minutes per side, until golden and crispy.
- Top with fresh blueberries, icing sugar, and maple syrup. Serve immediately.
