Blueberry Cheesecake Stuffed French Toast
A delectable breakfast featuring fluffy brioche filled with a creamy cheesecake-like mixture and bursting with blueberries, perfect for brunch or special occasions.
Servings: 4 servings
Calories: 490kcal
Ingredients
For the Filling
- 150 g cream cheese, softened For a luscious filling
- 1/2 cup caster sugar For sweetness
- 1 tsp vanilla extract For flavor
- 1/2 cup fresh or frozen blueberries Bursting with flavor
For the French Toast
- 1 loaf day-old brioche Provides soft, pillowy texture
- 1 egg egg Binds the mixture
- 1/2 cup milk Creates a tender custard
- 1/2 cup cream Adds richness
- 1 tsp cinnamon Adds warmth and depth
- Butter Butter, for frying Ensures a golden-brown finish
Optional Toppings
- Extra blueberries For serving
- Icing sugar For sprinkling
- Maple syrup For drizzling
Instructions
Preparation
- In a mixing bowl, beat together cream cheese, caster sugar, and vanilla until the mixture is smooth and creamy. Gently fold in the blueberries, ensuring they remain whole.
- Slice the brioche loaf into 8 slices. Use 4 slices to make sandwiches by spreading the blueberry cream cheese filling generously between them.
Custard Mixture
- In another bowl, whisk together the egg, milk, cream, and cinnamon until fully blended.
Cooking
- Dip each sandwich into the custard mixture, allowing it to soak for 20 seconds on each side.
- Melt butter in a pan over medium heat. Fry each sandwich for 3-4 minutes on each side until they are golden brown.
Serving
- Serve warm, adorned with extra blueberries, a sprinkle of icing sugar, and a drizzle of maple syrup.
Notes
Use day-old brioche for best results. Consider adding lemon zest or swapping blueberries for strawberries for variations. Keep cooking temperature on medium to avoid burning.