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Creamy Blueberry Cream Cheese Stuffed French Toast

blueberry cream cheese stuffed french toast - featured image
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A quick and easy breakfast recipe featuring thick slices of brioche or challah stuffed with a creamy cream cheese filling and fresh blueberries, cooked to golden perfection and served with powdered sugar and maple syrup.

Ingredients

Scale
  • 6 thick slices (about 1 inch) brioche or challah bread
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries (frozen thawed and drained works too)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half and half
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup or honey (optional)
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • Powdered sugar for dusting
  • Maple syrup for serving

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, beat 8 oz softened cream cheese with 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth and fluffy, about 2-3 minutes. Set aside.
  2. Slice the Bread: Cut 6 thick slices (about 1 inch) of brioche or challah. Using a serrated knife, carefully slice each piece horizontally to create a pocket without cutting all the way through.
  3. Stuff the Bread: Spoon about 2 tablespoons of the cream cheese filling into each pocket. Add about 2 tablespoons of fresh blueberries on top of the cream cheese. Press gently to close the bread slices.
  4. Make the Egg Mixture: In a shallow dish, whisk together 3 large eggs, 1 cup whole milk, 1 teaspoon cinnamon, 1 tablespoon maple syrup (optional), and a pinch of salt until well combined.
  5. Dip the Stuffed Bread: Heat 2 tablespoons unsalted butter over medium heat in a skillet. Dip each stuffed bread slice in the egg mixture, soaking about 20 seconds per side without soaking too long.
  6. Cook the French Toast: Place the soaked stuffed bread on the hot skillet. Cook for 3-4 minutes per side until golden brown and cooked through, adjusting heat as needed.
  7. Serve: Remove from skillet, dust with powdered sugar, drizzle with maple syrup, and garnish with extra fresh blueberries if desired.

Notes

Use thick, sturdy bread like brioche or challah for best results. Let cream cheese soften at room temperature for 20 minutes before mixing. Avoid soaking bread too long in egg mixture to prevent sogginess. Cook on medium heat to get a golden crust without burning. Keep cooked toast warm in a low oven while finishing the rest. Frozen blueberries should be thawed and drained to avoid soggy bread. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: blueberry, cream cheese, stuffed French toast, breakfast, brunch, easy recipe, creamy, sweet, quick

Find it online: https://lenatable.com/creamy-blueberry-cream-cheese-stuffed-french-toast-recipe-easy-breakfast-idea/