Breakfast just got a major upgrade with this Blueberry Cream Cheese Stuffed French Toast. Imagine thick slices of bread sandwiching a luscious layer of sweetened cream cheese and juicy blueberries, all soaked in a vanilla-scented egg mixture before being grilled to golden perfection. Each bite delivers a harmonious balance of crispy exterior and creamy, fruity filling.
This recipe transforms ordinary French toast into a restaurant-worthy brunch centerpiece that’s surprisingly simple to make at home. Whether you’re hosting a weekend gathering or just want to make a regular morning feel special, this indulgent treat hits all the right notes of comfort and luxury.
Why You’ll Love This
- Make-ahead friendly: Assemble the night before and cook in the morning for a stress-free breakfast
- Perfect balance of textures: Crispy exterior, soft bread, and creamy filling in every bite
- Customizable: Works with any seasonal fruit you have on hand
- Impressive presentation with minimal effort
- Kid-approved but sophisticated enough for adults
Ingredients
- 1 pint fresh blueberries
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup vanilla coffee creamer (Left Field Farms or similar)
- 1/4 cup blueberry sauce (reserved from above)
- 8-10 thick slices brioche bread, day old or pre-baked
- 4 large eggs
- 1 cup vanilla coffee creamer (Left Field Farms or similar)
- Whipped cream
- Remaining blueberry sauce
Instructions
- In a saucepan over medium-high heat, combine the blueberries, water, vanilla extract, and granulated sugar. Stir occasionally while cooking until the blueberries begin to pop and the mixture comes to a boil.
- Once the blueberry mixture is boiling, reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside to cool. The sauce will thicken slightly as it cools.
- In a small bowl, combine the softened cream cheese and 1/4 cup of vanilla coffee creamer. Mix well until smooth. Then add 1/4 cup of the cooled blueberry sauce (reserve the rest for topping) and stir to combine, creating a blueberry-swirled cream cheese filling.
- For thick brioche slices: Cut a slit in the top of each slice of bread to create a pocket, being careful not to cut all the way through. Stuff each pocket with about 2 heaping tablespoons of the cream cheese mixture. For pre-sliced store-bought bread: Use two slices and spread the cream cheese mixture on one slice, leaving a gap around all edges, then top with the second slice to make a sandwich.
- In a shallow bowl, beat together the eggs and 1 cup of vanilla coffee creamer until well combined.
- Preheat a skillet over medium-low heat and lightly grease with butter or cooking spray. Dip both sides of each stuffed bread slice into the egg mixture, allowing excess to drip off, then place in the heated skillet.
- Cook the French toast until golden brown on both sides. Watch the edges of the bread to judge doneness, as the thick stuffed slices will take a bit longer to cook through than regular French toast.
- Serve the stuffed French toast warm, topped with the remaining blueberry sauce and a dollop of whipped cream.
Tips & Variations
- For extra richness, add a tablespoon of cream cheese to the egg mixture.
- Substitute strawberries, raspberries, or peaches for the blueberries based on what’s in season.
- Day-old bread works best as it absorbs the egg mixture without falling apart.
- For a make-ahead option, assemble the sandwiches and refrigerate overnight, then dip and cook in the morning.
- Add lemon zest to the cream cheese mixture for a bright, citrusy note.
- For a dairy-free version, use plant-based cream cheese and milk alternatives.
Serving Suggestions
This stuffed French toast is a meal in itself, but pairs beautifully with a side of crispy bacon or breakfast sausage for a savory contrast. For a complete brunch spread, serve alongside a fresh fruit salad and a pitcher of mimosas or freshly squeezed orange juice.
A light dusting of powdered sugar just before serving adds an elegant touch. For an extra-special occasion, offer a selection of toppings like warm berry compote, whipped cream, or toasted nuts so everyone can customize their plate.
Notes
- The French toast is done when the center feels firm and no longer soggy.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a toaster oven.
- If the cream cheese filling is too runny, refrigerate it for 15-20 minutes before spreading.
- For cleaner slices, let the cooked French toast rest for 2-3 minutes before serving.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture from making your French toast soggy.
Can I make this without dairy?
Absolutely! Use your favorite plant-based cream cheese, non-dairy milk, and a butter alternative for cooking.
Why is my French toast soggy in the middle?
This could be due to too much egg mixture or not enough cooking time. Make sure to cook on medium heat until the center feels firm.
Can I freeze this stuffed French toast?
Yes! Freeze cooked pieces separated by parchment paper, then reheat in a 350°F oven for 10-15 minutes until warmed through.
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