Blueberry Cheesecake Stuffed Toast (Printable)

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 tablespoons granulated sugar
03 - 1 teaspoon 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 teaspoon ground cinnamon
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon unsalted butter, for pan-frying
11 - 2 tablespoons powdered sugar, for dusting

→ Optional Toppings

12 - Additional fresh blueberries
13 - Pure maple syrup
14 - Freshly whipped cream

# How To Make It:

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 to near the edges. 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 uniform in color.
04 - Carefully dip each stuffed sandwich into the egg custard, allowing each side to soak for 10 to 15 seconds. Ensure both sides are evenly coated but not oversaturated, which could cause the filling to seep out.
05 - Melt the butter in a large nonstick skillet or griddle set over medium heat. Once the butter begins to foam, place the soaked sandwiches in the pan and cook for 3 to 4 minutes per side until deeply golden brown and cooked through. Work in batches if necessary to avoid crowding the pan.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and finish with additional fresh blueberries, a drizzle of warm maple syrup, or a dollop of whipped cream as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The cream cheese filling stays plush and slightly tangy inside while the outside gets that perfect buttery crunch.
  • It sounds fancy but comes together in about half an hour, which makes it a genuine option for a weekend brunch.
  • You probably already have everything you need in your kitchen right now.
02 -
  • If your bread is too thin the sandwich will fall apart when you dip it, so go for slices at least one inch thick.
  • Overcooking on too high heat will burn the outside before the filling warms through, so medium heat is your friend.
03 -
  • Place the assembled sandwiches in the freezer for ten minutes before dipping to firm up the filling and prevent blowouts.
  • Wipe the pan clean between batches and add fresh butter so each sandwich gets an even golden crust.

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