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Blueberry cheesecake stuffed French toast topped with fresh blueberries and syrup.

Blueberry Cheesecake Stuffed French Toast

A delightful breakfast treat that combines the richness of cheesecake with the warmth of French toast, perfect for lazy weekends or special brunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese, softened Make sure cream cheese is very soft to spread easily.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
For the French toast
  • 4 slices bread Use thick slices for heartier toast.
  • 1 cup blueberries Fresh blueberries or thawed frozen blueberries.
  • 2 eggs eggs
  • 1/2 cup milk
  • 1 teaspoon cinnamon
  • Butter for frying

Method
 

Preparation
  1. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spread the cream cheese mixture onto two slices of bread and top with blueberries. Place the other slices of bread on top to form sandwiches.
  3. In another bowl, whisk together eggs, milk, and cinnamon.
Cooking
  1. Heat butter in a skillet over medium heat.
  2. Dip each sandwich in the egg mixture, coating both sides.
  3. Fry the sandwiches in the skillet until golden brown on both sides.
Serving
  1. Serve warm with additional blueberries and syrup if desired.

Notes

Great for breakfast or brunch. Can top with fresh blueberries, maple syrup, or whipped cream for extra sweetness. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.