Blueberry Cheesecake Stuffed French Toast
Delightful stuffed French toast filled with a creamy cheesecake layer and fresh blueberries for a perfect brunch at home.
Ingredients
For the cheesecake filling
- 8 ounces cream cheese, softened Use room temperature for easy spreading.
- 2 tablespoons sweetener, powdered Choose a preferred sweetener.
- 1 teaspoon vanilla extract For flavor enhancement.
For the French toast
- 8 slices thick bread (brioche, challah, or Texas toast) Choose bread that can hold the filling.
- 4 large eggs For the custard dip.
- 1 cup whole milk Can substitute with half and half or almond milk.
- 1 cup blueberries, fresh or frozen If using frozen, warm to reduce moisture.
- 2 tablespoons butter For cooking in the skillet.
For serving
- to taste powdered sweetener or sugar free syrup Optional toppings for sweetness.
- 1 lemon zest For additional flavor.
Instructions
Preparation of Filling
- Mix cream cheese, powdered sweetener, and vanilla extract until smooth.
Assemble Toast
- Lay out bread slices and press a pocket into each.
- Spoon filling into the pocket, add blueberries, and top with another slice.
Prepare Custard
- Whisk together eggs and whole milk in a shallow dish.
Cooking
- Dip each sandwich in custard for 10-15 seconds per side.
- Heat a skillet with butter and add the dipped sandwiches.
- Cook each side for 3-4 minutes until golden brown.
- Let rest for 2 minutes before cutting.
Serving Suggestions
- Dust with powdered sweetener or drizzle with syrup.
- Add warm blueberries and lemon zest, if desired.
Notes
For best results, let the stuffed bread rest for a minute before cooking to allow the custard to absorb. Leftovers can be stored in the fridge and reheated for the best texture.