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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 brioche or challah bread stuffed with a smooth cream cheese and blueberry filling, soaked in a cinnamon-spiced egg mixture, and cooked to golden perfection.

Ingredients

Scale
  • 8 slices brioche or challah bread (preferably day old)
  • 8 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup fresh or frozen blueberries
  • 4 large eggs, room temperature
  • 1 cup whole milk (or almond milk for dairy-free option)
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter (or coconut oil for dairy-free alternative)
  • Optional toppings: maple syrup, powdered sugar, fresh blueberries, whipped cream

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, beat 8 oz softened cream cheese with 2 tbsp powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon zest until smooth and creamy (3–4 minutes with a hand mixer or 6–7 minutes by hand). Set aside.
  2. Prep the Bread: Lay out 8 slices of brioche or challah bread on a flat surface. Using a sharp knife, cut a pocket into the side of each slice, creating a cavity but not cutting all the way through.
  3. Stuff the Bread: Spoon about 1–2 tablespoons of the cream cheese mixture into each bread pocket, then tuck in a generous tablespoon of blueberries. Gently press the pocket closed to seal.
  4. Make the Egg Mixture: In a shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1 tbsp granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt until well combined.
  5. Soak the Stuffed Bread: Dip each stuffed slice into the egg mixture, soaking about 20 seconds per side. The bread should feel saturated but still hold its shape.
  6. Cook the French Toast: Heat 2 tbsp butter in a non-stick skillet over medium heat. Add soaked bread slices carefully and cook for 3–4 minutes per side until golden brown and cooked through.
  7. Serve: Plate the French toast and top with extra fresh blueberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired. Serve immediately.

Notes

Use day-old brioche or challah for best soaking without sogginess. Do not overfill bread pockets to prevent leaking. Cook over medium heat to ensure filling warms through without burning the bread. Keep cooked slices warm in a 200°F oven if cooking in batches. Pat frozen blueberries dry to avoid soggy pockets.

Nutrition

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

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