Blueberry Cream Cheese Stuffed French Toast
A decadent twist on a classic French toast featuring a tangy cream cheese and blueberry filling. Perfect for a special weekend breakfast or brunch, this easy and family-friendly recipe is a breakfast favorite that will have everyone coming back for more.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4-5 servings
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Blueberries (1 pint), Water (1/4 cup), Vanilla Extract (1 1/2 tsp), Granulated Sugar (1/4 cup), Cream Cheese (8 oz, softened, block style), Left Field Farms Vanilla Creamer (1 1/4 cup total), Brioche Bread (8-10 slices), Eggs (4 large), Whipped Cream (for topping, optional), Powdered Sugar (for dusting, optional)
Instructions
In a small saucepan, add blueberries, water, vanilla extract, and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until the blueberries break down and the mixture thickens slightly, about 5 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, mix the softened cream cheese until smooth. Gently fold in the cooled blueberry mixture to create the filling.
Whisk the eggs with 1 cup of the vanilla creamer in a shallow dish.
Take 2 brioche bread slices and place them side by side. Spread half of the blueberry cream cheese mixture evenly between them, leaving a small border. Carefully bring the corners together to form a pouch; press gently to seal.
Dip each pouch into the egg and creamer mixture, coating both sides evenly.
Preheat a non-stick skillet or griddle over medium heat. Add the stuffed bread and cook on each side until golden brown and slightly crispy, about 3-4 minutes per side.
Repeat with the remaining bread to make additional stuffed French toast.
Serve warm, optionally topped with whipped cream and a dusting of powdered sugar.
Notes
Use slightly stale brioche for best results to prevent sogginess. If the blueberry mixture is too runny, chill it for 10 minutes before use to make the stuffing easier. For a lighter version, substitute milk mixed with an extra teaspoon of vanilla extract for the creamer.
Other types of thick-cut bread like challah or white bread may be used if brioche is unavailable.