Blueberry Cheesecake Stuffed Toast (Printable)
Custard-soaked brioche filled with cream cheese and fresh blueberries, pan-fried until golden.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon vanilla extract
→ French Toast Custard
04 - 8 slices brioche or challah bread, ¾ inch thick
05 - 2 large eggs
06 - ½ cup whole milk
07 - ¼ cup heavy cream
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon vanilla extract
11 - Pinch of kosher salt
12 - Unsalted butter, for pan-frying
→ Blueberry Compote
13 - 1 cup fresh blueberries
14 - 1 tablespoon granulated sugar
15 - 1 teaspoon fresh lemon juice
→ For Serving
16 - Powdered sugar, for dusting
17 - Pure maple syrup, for drizzling
# How to Make It:
01 - In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or whisk until completely smooth and lump-free. Set aside.
02 - In a separate bowl, combine the fresh blueberries, granulated sugar, and lemon juice. Gently mash about half of the berries with the back of a fork to release their juices while leaving some whole for texture.
03 - Using a sharp serrated knife, cut a horizontal pocket into the center of each bread slice, taking care not to slice all the way through the opposite side or edges. Create a generous cavity for the fillings.
04 - Spread a generous tablespoon of the cheesecake filling inside each bread pocket, then spoon in a layer of the blueberry compote. Gently press the pocket closed to seal the fillings inside.
05 - In a wide shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, cinnamon, vanilla extract, and salt until fully combined and smooth.
06 - Dip each stuffed bread slice into the custard mixture, allowing it to soak for 3 to 4 seconds per side. Let excess custard drip off before transferring to the pan.
07 - Heat a large non-stick skillet or griddle over medium heat and melt a generous pat of butter. Cook the soaked stuffed slices for 2 to 3 minutes per side until deeply golden brown and cooked through. Work in batches to avoid overcrowding.
08 - Transfer the French toast to warm plates and dust generously with powdered sugar. Drizzle with pure maple syrup and serve immediately while hot.
# Expert Tips:
01 -
- It tastes like dessert but passes as a completely acceptable breakfast, which is the best kind of weekend magic.
- The combination of tangy cream cheese and bursting blueberries inside crispy custard bread will make everyone at your table go quiet.
02 -
- Overstuffing the pockets will cause them to split open in the pan, so be generous but reasonable with the filling.
- Soaking the bread too long turns it into a soggy mess that falls apart when you try to flip it, just a few seconds per side is all you need.
03 -
- Add a teaspoon of lemon zest to the cream cheese filling for a brightness that cuts through the richness in the most wonderful way.
- Let the stuffed slices rest on a wire rack for one minute after frying so the bottoms stay crisp instead of steaming on a plate.