Blueberry Cheesecake French Toast (Print Version)
Brioche stuffed with creamy blueberries and toasted to golden perfection for a decadent breakfast bite.
# Ingredients:
→ Cheesecake Filling
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/2 teaspoon vanilla extract
04 -
1/3 cup fresh or thawed blueberries
→ French Toast Base
05 -
8 slices thick-cut bread, such as brioche or Texas toast
06 -
2 large eggs
07 -
1/2 cup whole milk
08 -
1/2 teaspoon ground cinnamon
09 -
1 teaspoon vanilla extract
10 -
Butter or oil, for greasing
→ Optional Toppings
11 -
Maple syrup
12 -
Additional blueberries
13 -
Powdered sugar, for dusting
# Steps:
01 -
In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract until completely smooth. Gently fold in blueberries, keeping them whole.
02 -
Spread an even layer of cheesecake filling onto 4 slices of bread. Place the remaining 4 slices on top, gently pressing to create sandwiches.
03 -
In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla extract until well blended.
04 -
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
05 -
Dip each sandwich into the egg mixture, ensuring both sides are evenly coated. Allow excess to drip off without soaking too long.
06 -
Place the sandwiches onto the preheated skillet. Cook for 3 to 4 minutes per side until golden brown and the filling is warmed through.
07 -
Transfer to plates and serve immediately, topping with maple syrup, extra blueberries, and a dusting of powdered sugar as desired.
# Notes:
01 -
Allow the cream cheese to reach room temperature for a smoother filling. Use sturdy bread to prevent sogginess during soaking.