Blueberry Cheesecake Stuffed Toast (Print View)
Creamy cheesecake and blueberries stuffed between golden brioche slices for a decadent breakfast treat.
# What You'll Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tbsp granulated sugar
03 - 1 tsp pure vanilla extract
04 - 1/2 cup fresh blueberries
→ French Toast
05 - 8 slices brioche bread, cut 3/4 inch thick
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 tsp ground cinnamon
09 - 1/2 tsp kosher salt
10 - 1 tbsp unsalted butter, for pan-frying
11 - 2 tbsp powdered sugar, for dusting
→ Optional Toppings
12 - Fresh blueberries for garnish
13 - Pure maple syrup, warmed
14 - Freshly whipped cream
# Step-by-Step Directions:
01 - In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out 4 slices of brioche on a clean work surface. Divide the cheesecake filling evenly among them, spreading a generous layer on each. Place the remaining 4 slices on top to form 4 stuffed sandwiches, pressing gently to seal.
03 - In a wide, shallow dish, whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined and no streaks remain.
04 - Dip each stuffed sandwich into the egg custard, letting it soak for about 15 seconds per side. Ensure both sides are evenly coated but not oversaturated.
05 - Melt the butter in a large nonstick skillet or griddle set over medium heat. Working in batches if needed, cook each sandwich for 3 to 4 minutes per side until deeply golden brown and heated through. The filling should be warm and the exterior crisp.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and finish with fresh blueberries, a drizzle of warm maple syrup, or a dollop of whipped cream as desired.
# Expert Suggestions:
01 -
- The cream cheese filling melts slightly inside the toast, creating a texture that is somewhere between a danish and a warm hug.
- It looks wildly impressive but comes together fast enough for a lazy weekend morning.
02 -
- Overstuffing the sandwiches is tempting but the filling will ooze out and burn in the pan, so keep it generous but contained.
- If your bread is very soft, freeze the assembled sandwiches for ten minutes before dipping, it makes them much easier to handle.
03 -
- Use day old brioche if possible because fresh bread is too soft and will disintegrate during the soak.
- A thin smear of butter on the outside of each sandwich before the egg dip creates an extra layer of crispness that is absolutely worth the extra step.