Blueberry Cheesecake Stuffed Toast (Printer-friendly)
Creamy cheesecake and blueberries tucked inside golden brioche French toast for a decadent breakfast treat.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup fresh blueberries
→ French Toast Assembly
05 - 8 thick slices brioche bread
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon unsalted butter, for pan-frying
11 - 2 tablespoons powdered sugar, for dusting
→ Optional Toppings
12 - Additional fresh blueberries
13 - Pure maple syrup
14 - Freshly whipped cream
# How to Prepare:
01 - In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out all 8 brioche slices on a clean work surface. Divide the cheesecake filling evenly among 4 slices, spreading it in a generous, even layer. Place the remaining 4 slices on top to form 4 filled sandwiches, pressing gently to seal.
03 - In a wide, shallow dish, whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined and smooth.
04 - Carefully dip each stuffed sandwich into the egg custard, allowing it to soak for about 10 seconds per side. Ensure both sides are evenly coated, letting any excess drip off before transferring.
05 - Melt the butter in a large nonstick skillet or griddle set over medium heat. Place the coated sandwiches in the pan and cook for 3 to 4 minutes per side, until the exterior is golden brown and slightly crisp, and the filling is warmed through.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and finish with additional fresh blueberries, a drizzle of maple syrup, or a dollop of whipped cream as desired.
# Expert Advice:
01 -
- The cheesecake filling melts into something ridiculous and tangy inside crisp buttery bread.
- It feels like you spent hours but the whole thing comes together in about half an hour.
- Frozen or fresh blueberries both work beautifully so you can make this year round.
02 -
- Overstuffing the sandwich is tempting but the filling squirts out the sides during cooking and burns in the pan.
- If the bread is very fresh, toast it lightly first so it holds up better during soaking.
03 -
- Cook on medium heat, not high, because the sugar in the filling caramelizes quickly and can scorch before the center warms through.
- Letting the assembled sandwiches rest for five minutes before soaking helps the filling set slightly so less leaks out during cooking.