Blueberry Stuffed French Toast

Blueberry Stuffed French Toast has an ultra rich cream cheese and blueberry preserve filling. It's an extra special treat for breakfast or brunch. Drizzle with maple syrup and serve with fresh blueberries and you have an incredible twist on French toast.

Prep Time12

Cook Time6

Total Time18

Course: Breakfast, Brunch

Servings:

Equipment

Ingredients

5 large eggs
½ cup milk
1 teaspoon vanilla
8 ounces cream cheese softened
2 tablespoons sugar
8 thick slices brioche bread
¼ cup blueberry preserves
ground cinnamon
3 tablespoons butter
maple syrup and fresh blueberrries for serving

Instructions

In a shallow bowl, whisk together eggs, milk, and vanilla. Set aside.
Use a hand-held electric mixer of a wooden spoon to mix together cream cheese and sugar.
Spread ¼ of the mixture on each of 4 slices of bread.
Note: This is a lot of cream cheese mixture. Use a little less if you prefer.
Spread 1 tablespoon of blueberry preserves on top of the cream cheese.
Place the remaining 4 slices of bread on top to form 4 sandwiches.
Dip each side of the sandwiches in the egg mixture, letting the outside get well soaked but trying not to get the egg mixture in the middle of the sandwich.
Sprinkle tops with ground cinnamon.
Heat half the butter in a large nonstick pan or on a griddle.
When melted, add the stuffed French toast. Cook until golden on the bottom.
Flip and cook until the other side is golden.
Add more butter to skillet if needed when you flip them over.
Note: If center isn't warm when the second side is golden, Turn heat to low and continue to cook for a few minutes.
Serve with maple syrup and fresh blueberries.

Notes

You want to use stale bread for this recipe. I like to take it out of the bag and lay the slices on the counter for a little while so they dry out a little.

Nutrition