Description
A delicious and reliable recipe for French toast stuffed with a creamy blueberry cheesecake filling, perfect for brunch or dessert.
Ingredients
Scale
- 150g (5.3 oz) cream cheese, softened
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- ½ cup blueberries (fresh or thawed if frozen)
- 1 loaf day-old brioche, sliced thick (8 slices)
- 1 egg
- ½ cup milk
- ½ cup cream
- 1 teaspoon cinnamon
- Butter, for frying
- Extra blueberries, icing sugar for dusting, maple syrup for drizzling
Instructions
- In a bowl, combine the softened cream cheese, caster sugar, and vanilla extract.
- Gently fold in the blueberries.
- Mix until smooth and well combined.
- Slice brioche into thick 1.5-inch slices.
- Using a sharp knife, create a deep pocket in the middle of each slice OR sandwich two slices together.
- Fill each brioche slice with 1–2 tablespoons of cheesecake mixture.
- If using two slices, press edges gently to seal.
- In a shallow dish, whisk together the egg, milk, cream, and cinnamon until well combined.
- Heat a large skillet over medium heat. Add a small knob of butter.
- Dip each stuffed slice of brioche into the egg mixture, coating both sides.
- Place in the skillet and cook for 3–4 minutes per side, or until golden brown and crisp.
- Transfer to a plate.
- Top with icing sugar, extra blueberries, and a generous drizzle of maple syrup.
- Serve warm and enjoy!
Notes
To avoid soggy toast, don’t overfill the pockets. If the pan browns too fast, reduce heat and finish covered. Practice one test slice to approach desired heat level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg