Blueberry Cheesecake Stuffed French Toast
A delightful brunch dish marrying creamy blueberry cheesecake with fluffy French toast, perfect for lazy weekends or special occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 slices Brioche Bread
- 1 whole Egg
- 0.5 cup Milk
- 0.5 cup Cream
- 1 tsp Cinnamon
- 150 g Cream Cheese
- 2 tbsp Caster Sugar
- 1 tsp Vanilla Extract
- 0.5 cup Blueberries
- 1 tbsp Butter
- Maple Syrup
- Icing Sugar
- Extra Blueberries (for garnishing)
Instructions
- Combine cream cheese, caster sugar, and vanilla extract to create a smooth filling.
- Fold in blueberries gently, then set aside.
- Whisk together the egg, milk, cream, cinnamon, and salt in another bowl.
- Create pockets in each brioche slice for the filling.
- Spoon the blueberry cheesecake mixture into each pocket.
- Preheat your skillet and melt the butter.
- Dip each slice into the custard mixture, allowing excess to drip off.
- Cook soaked slices for about 3-4 minutes on each side until golden brown.
- Transfer to a plate, dust with icing sugar, and drizzle with maple syrup.
- Garnish with extra blueberries and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Can be prepared the night before.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 12g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: French toast, brunch, blueberry, cheesecake, dessert