Description
Blueberry Stuffed French Toast is a delightful breakfast recipe featuring thick-cut bread stuffed with a creamy blueberry and cream cheese mixture. The bread is dipped in a cinnamon-egg custard, pan-fried to golden perfection, and served warm with maple syrup and optional powdered sugar. Perfect for a weekend brunch or special morning treat.
Ingredients
Scale
Bread and Filling
- 8 slices of thick-cut bread (like brioche or challah)
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Egg Mixture
- 4 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- Optional: 1 tablespoon sugar (for extra sweetness)
Cooking and Serving
- 1 tablespoon butter (for cooking)
- Maple syrup (for serving)
- Additional powdered sugar (for dusting, optional)
Instructions
- Prepare Blueberries: Wash the fresh blueberries under cold water and gently pat them dry with a paper towel to remove any excess moisture.
- Make Cream Cheese Filling: In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend together until the mixture is smooth and creamy.
- Fold in Blueberries: Gently fold in the blueberries into the cream cheese mixture, taking care not to crush or mash the berries. Set this filling aside.
- Prepare Bread Slices: Lay the thick-cut bread slices flat on a clean surface to prepare for stuffing.
- Create Pockets in Bread: Carefully cut a pocket into each bread slice, making sure to cut deep enough to hold the filling but not cutting all the way through the other side.
- Stuff Bread: Fill each pocket generously with the blueberry cream cheese mixture, then gently press the edges to seal and prevent filling from leaking out.
- Mix Egg Custard: In a large bowl, crack the eggs and add the milk and ground cinnamon. Whisk the mixture until well combined and slightly frothy. Optionally, add a tablespoon of sugar here if you want your French toast sweeter.
- Heat Skillet: Place a large skillet or griddle over medium heat and add a tablespoon of butter. Let the butter melt and coat the pan evenly.
- Dip Bread in Egg Mixture: Dip each stuffed bread slice into the egg mixture, coating both sides thoroughly but gently to avoid tearing the bread.
- Cook French Toast: Place 2-3 soaked bread slices onto the hot skillet. Cook for about 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side until fully cooked.
- Keep Warm: Transfer cooked French toast to a plate and keep warm in a low oven set to around 200°F (93°C) while cooking the remaining slices.
- Serve: Stack two slices on each plate. Drizzle generously with warm maple syrup and optionally dust with powdered sugar for added sweetness and presentation.
- Garnish: Add extra fresh blueberries on the side for a fresh burst of flavor.
- Enjoy: Serve immediately while warm for the best taste and texture.
Notes
- Use thick-cut bread like brioche or challah for the best texture and to hold the filling well.
- Be gentle when folding blueberries into the cream cheese to avoid breaking them.
- Make sure not to over-soak the bread in the egg mixture to prevent sogginess or tearing.
- Keeping cooked French toast warm in a low oven helps maintain its crispness before serving all slices.
- Optional sugar in the egg mixture can be adjusted according to your sweetness preference.
- For a dairy-free alternative, substitute cream cheese and milk with suitable vegan options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
