Description
There’s something magical about the smell of French toast sizzling on a crisp weekend morning. This Blueberry Stuffed French Toast isn’t just a recipe—it’s an experience that brings together the sweetness of fresh blueberries, the creaminess of the filling, and the comforting aroma of golden, buttery bread. Whether you’re hosting a family brunch, celebrating a special occasion, or just treating yourself to an indulgent breakfast, this recipe promises to make your day extra special.
Stuffed French toast has long been a staple in my family’s weekend traditions. Growing up, my mom would fill slices of bread with whatever was in season—peaches in the summer, apples in the fall, and of course, blueberries during their peak. Each bite felt like a little pocket of joy, reminding us to savor the simple pleasures in life. Now, I’ve taken that nostalgic tradition and added a personal twist, perfecting the balance of flavors and textures to create this irresistible dish.
Ingredients
- 8 slices of thick-cut brioche or challah bread
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Butter, for cooking
- Maple syrup, for serving
- Extra blueberries, for garnish
- Powdered sugar, for garnish
Instructions
Step 1: Prepare the Cream Cheese Filling
In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in 1 cup of fresh blueberries, being careful not to crush them. Set aside.
Step 2: Assemble the French Toast
Take a slice of bread and spread a generous layer of the cream cheese mixture on one side. Top with another slice of bread to create a sandwich. Repeat with the remaining bread and filling.
Step 3: Make the Egg Mixture
In a shallow dish, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined. This will be your batter for dipping the stuffed bread.
Step 4: Dip and Cook
Heat a non-stick skillet or griddle over medium heat and add a small pat of butter. Dip each sandwich into the egg mixture, coating both sides evenly. Place the dipped sandwich onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining sandwiches, adding more butter as needed.
Step 5: Serve and Garnish
Transfer the cooked French toast to serving plates. Dust with powdered sugar, drizzle with maple syrup, and garnish with extra blueberries for a picture-perfect finish.
Notes
- This recipe can be doubled or tripled to feed a larger crowd.
- For a lighter option, use low-fat cream cheese.
- Leftovers? Store them in an airtight container in the fridge for up to 2 days and reheat in a skillet.