Blueberry Cheesecake Stuffed French Toast (Printable)
Custard-soaked brioche stuffed with creamy cheesecake and sweet blueberries for a decadent brunch.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tbsp powdered sugar
03 - 1 tsp vanilla extract
→ French Toast Custard
04 - 8 slices brioche or challah bread, cut ¾ inch thick
05 - 2 large eggs
06 - ½ cup whole milk
07 - ¼ cup heavy cream
08 - 1 tbsp granulated sugar
09 - 1 tsp ground cinnamon
10 - 1 tsp vanilla extract
11 - Pinch of salt
12 - Butter, for pan-frying
→ Blueberry Filling
13 - 1 cup fresh blueberries
14 - 1 tbsp granulated sugar
15 - 1 tsp fresh lemon juice
→ To Serve
16 - Confectioners' sugar, for dusting
17 - Maple syrup, for drizzling
# How To Make It:
01 - In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or whisk until completely smooth and creamy. Set aside.
02 - In a separate bowl, combine the fresh blueberries, granulated sugar, and lemon juice. Gently mash a portion of the berries with the back of a fork to release their juices while leaving some whole for texture.
03 - Using a sharp knife, carefully cut a horizontal pocket into the center of each bread slice without slicing all the way through to the opposite edge. Keep the pocket opening wide enough to fill easily.
04 - Spread a generous spoonful of the cheesecake filling inside each bread pocket, then layer in a spoonful of the blueberry filling. Gently press the bread closed around the fillings.
05 - In a shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt until fully combined and smooth.
06 - Dip each stuffed bread slice into the custard mixture, allowing it to soak for a few seconds on each side. Let the excess drip off before transferring to the skillet.
07 - Heat a large non-stick skillet or griddle over medium heat and add a generous pat of butter. Once the butter is foaming, place the soaked stuffed slices in the pan and cook for 2 to 3 minutes per side until golden brown and cooked through.
08 - Transfer the cooked French toast to plates immediately. Dust generously with confectioners' sugar and drizzle with warm maple syrup. Serve right away while hot.
# Expert Hints:
01 -
- It bridges the gap between breakfast and dessert without making you choose.
- The blueberry juices mingle with the cheesecake filling and create something you did not know you needed until now.
02 -
- If the bread is too fresh it will fall apart when you try to cut pockets, so use day old brioche or toast the slices lightly first.
- Do not overstuff or the filling will leak out and burn in the pan before the toast cooks through.
03 -
- Freeze the stuffed bread for ten minutes before dipping in custard so the filling firms up and does not ooze out during frying.
- A little lemon zest folded into the cheesecake filling adds a brightness that makes people wonder what your secret is.