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Blueberry Stuffed French Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Blueberry Stuffed French Toast is an indulgent and delicious breakfast treat featuring thick-cut bread slices filled with a creamy blueberry-cream cheese mixture. Fried to golden perfection and served with maple syrup, this recipe combines the richness of cream cheese with fresh blueberries for a delightful twist on classic French toast.

Ingredients

For the Filling

  • 1 cup fresh blueberries
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the French Toast

  • 8 slices of thick-cut bread (like brioche or challah)
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter (for cooking)
  • Optional: 1 tablespoon sugar (for extra sweetness in egg mixture)

For Serving

  • Maple syrup
  • Additional powdered sugar (for dusting, optional)
  • Extra fresh blueberries (for garnish, optional)

Instructions

  1. Wash Blueberries: Rinse fresh blueberries under cold water and gently pat dry with a paper towel to remove excess moisture.
  2. Prepare Filling: In a medium bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Mix in Blueberries: Gently fold fresh blueberries into the cream cheese mixture, taking care not to mash them. Set aside.
  4. Prepare Bread: Lay out the thick-cut bread slices on a clean surface. Carefully cut a pocket into each slice without cutting all the way through.
  5. Stuff Bread: Fill each bread pocket generously with the blueberry cream cheese filling and press edges gently to seal.
  6. Make Egg Mixture: In a large bowl, whisk together eggs, milk, and ground cinnamon until frothy. Optionally add a tablespoon of sugar for extra sweetness.
  7. Heat Skillet: Warm a large skillet or griddle over medium heat and melt butter until sizzling.
  8. Dip Bread: Dip each stuffed bread slice into the egg mixture, coating both sides thoroughly.
  9. Cook French Toast: Place dipped slices on the hot skillet, cooking 2-3 at a time. Cook for 3-4 minutes on one side until golden brown, then flip and cook another 3-4 minutes.
  10. Keep Warm: Transfer cooked slices to a plate and keep warm in a low oven set to around 200°F (93°C) while cooking remaining slices.
  11. Serve: Stack two slices per plate, drizzle generously with warm maple syrup, optionally dust with powdered sugar, and garnish with extra fresh blueberries.
  12. Enjoy: Serve immediately while warm for a delightful breakfast experience.

Notes

  • Use thick-cut bread like brioche or challah for best results; regular sandwich bread may become soggy.
  • Ensure cream cheese is softened to blend smoothly with powdered sugar and vanilla.
  • Gently fold blueberries to avoid breaking them into the filling.
  • If preferred, fresh or frozen blueberries can be used; if frozen, thaw and drain excess liquid.
  • Adjust cinnamon amount to personal taste or substitute with nutmeg for variation.
  • For a richer flavor, substitute milk with half-and-half or cream.
  • This recipe can be doubled for larger groups.

Find it online: https://slsrecipes.com/blueberry-stuffed-french-toast-recipe/