Blueberry Cheesecake Stuffed French Toast
A delightful breakfast or brunch dish featuring a golden-brown, buttery exterior with a creamy cheesecake filling and bursting blueberries.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Cheesecake Filling
- 150 g cream cheese, softened The creamy base of the cheesecake filling.
- 1/2 cup fresh or frozen blueberries Plump, sweet berries bring a burst of flavor.
- 2 tbsp caster sugar For sweetness that complements the berries.
- 1 tsp vanilla extract Adds a warm, aromatic note.
For the French Toast
- 1 loaf day-old brioche Soft and buttery, perfect for soaking.
- 1 egg Essential for binding the custard mixture.
- 1/2 cup milk Adds richness to the French toast.
- 1/2 cup cream Smooth and rich for the custard.
- 1 tsp cinnamon Enhances the overall flavor.
- Butter for frying Ensures a golden and crispy exterior.
Optional for Serving
- extra blueberries For topping.
- icing sugar For dusting.
- maple syrup For a sweet finishing touch.
Instructions
Preparation of the Cheesecake Filling
- In a medium mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Beat until smooth and creamy, then gently fold in the blueberries.
Creating the Sandwiches
- Slice the loaf of day-old brioche into 8 equal slices. Spread the cheesecake filling between two slices to make four stuffed sandwiches.
Mixing the Custard
- In another bowl, whisk together the egg, milk, cream, and cinnamon until well-blended.
Soaking the Sandwiches
- Submerge each stuffed sandwich into the custard mixture for about 20 seconds on each side.
Cooking the French Toast
- Melt a tablespoon of butter in a skillet over medium heat. Fry the soaked sandwiches for 3-4 minutes on each side until golden brown.
Serving
- Remove from the pan and serve warm, topped with extra blueberries, icing sugar, and maple syrup.
Notes
Brioche alternatives include challah or thick slices of regular bread. For an extra crispy finish, consider adding a sprinkle of sugar on the outside before frying.