Blueberry Stuffed French Toast

Ingredients

• 8 slices of thick bread (brioche or challah works great)
• 1/2 cup cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)
• 4 large eggs
• 1/2 cup milk (any type of milk works)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Butter or cooking spray, for greasing the pan
• Maple syrup, for serving
• Powdered sugar, for dusting (optional)

Instructions

1. In a small bowl, mix together the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
2. Spread the cream cheese mixture evenly over four slices of the bread.
3. Sprinkle blueberries on top of the cream cheese layer, pressing them gently into the mixture.
4. Place the remaining four slices of bread on top to create sandwiches.
5. In a shallow dish, whisk together the eggs, milk, cinnamon, and 1 teaspoon vanilla extract.
6. Heat a large skillet or griddle over medium heat and grease with butter or cooking spray.
7. Dip each sandwich into the egg mixture, making sure both sides are well-coated.
8. Cook the French toast sandwiches in the skillet for 3–4 minutes per side, or until golden brown and crispy.
9. Serve warm with a drizzle of maple syrup and a dusting of powdered sugar, if desired.

Nutrition Facts (Per Serving)

• Serving size: 1 sandwich
• Calories: 350 calories
• Protein: 12g
• Carbohydrates: 40g
• Fiber: 4g
• Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 160mg
• Sodium: 350mg
• Sugar: 12g

(Note: Nutrition values may vary depending on the bread and additional toppings used.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

How to Serve

• Drizzle with warm maple syrup for the perfect sweet touch.
• Add a dollop of whipped cream for an extra indulgent treat.
• Serve alongside crispy bacon or sausage for a balanced savory and sweet breakfast.
• Top with extra fresh blueberries for a burst of color and flavor.
• Sprinkle with powdered sugar for a beautiful, bakery-style finish.

Additional Tips

1. Use thick bread: Thick slices of bread like brioche or challah are ideal for soaking up the egg mixture without falling apart.
2. Room temperature cream cheese: Make sure the cream cheese is softened before mixing, or it won’t spread evenly on the bread.
3. Don’t overstuff: Be careful not to overfill the sandwiches with blueberries, or they’ll leak out during cooking.
4. Cook on medium heat: Cooking the French toast on medium heat ensures it gets crispy on the outside without burning.
5. Keep it warm: If you’re making a large batch, keep the French toast warm in a 200°F oven while you finish cooking the rest.

Recipe Variations

• Mixed berry filling: Swap the blueberries for a combination of raspberries, strawberries, and blackberries.
• Nutty twist: Add a layer of almond butter or peanut butter to the cream cheese for a nutty, delicious surprise.
• Lemon blueberry: Mix in some lemon zest with the cream cheese for a zesty flavor that pairs perfectly with the blueberries.
• Chocolate lovers: Add a few chocolate chips to the cream cheese mixture for a decadent breakfast treat.
• Savory twist: If you prefer savory French toast, try stuffing the bread with ham and cheese instead of blueberries and cream cheese.

Serving Suggestions

• Serve with a fresh fruit salad on the side for a light and refreshing contrast.
• Pair with crispy bacon or sausage for a savory complement to the sweet French toast.
• Add a mimosa or a glass of fresh orange juice for a perfect brunch experience.
• Serve as a dessert with a scoop of vanilla ice cream or whipped cream.
• Pair with a cup of coffee or tea for a cozy breakfast or brunch.

Freezing and Storage

• Storage: Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, place the cooked French toast sandwiches on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. They’ll last up to 3 months in the freezer.
• Reheating: Reheat in the toaster or on a skillet over medium heat until warmed through. You can also microwave for 30–60 seconds, though the texture may not be as crisp.

Special Equipment

• A large skillet or griddle for cooking the French toast.
• Mixing bowls for the cream cheese mixture and egg batter.
• Measuring cups and spoons for precise ingredient measurements.
• Spatula for flipping the sandwiches while cooking.

FAQ

1. Can I use frozen blueberries? Yes, frozen blueberries work well in this recipe. Just make sure to thaw them first and pat them dry to prevent excess moisture.
2. Can I make this ahead of time? Yes! You can prepare the stuffed sandwiches the night before, store them in the fridge, and cook them in the morning. This makes breakfast prep a breeze!
3. Can I use a different type of bread? Absolutely. While brioche and challah are ideal for their thickness and sweetness, you can use any bread you have on hand, like sourdough or whole wheat.
4. Is there a way to make this recipe dairy-free? You can substitute the cream cheese with a dairy-free alternative and use plant-based milk in the egg mixture for a dairy-free version.
5. Can I make these in a batch for a crowd? Yes! You can double or triple the recipe and keep the French toast warm in a 200°F oven while you cook the rest. Perfect for brunch gatherings!