Blueberry Cheesecake Stuffed Toast (Printable Version)
Creamy cheesecake and blueberries sandwiched in brioche, dipped in cinnamon custard and pan-fried golden.
# What You Need:
→ Cheesecake Filling
01 - 4 oz cream cheese, softened to room temperature
02 - 2 tbsp powdered sugar
03 - 1/2 tsp pure vanilla extract
04 - 3.5 oz fresh blueberries
→ French Toast
05 - 8 slices brioche or challah bread, about 3/4 inch thick
06 - 3 large eggs
07 - 1/2 cup whole milk
08 - 1 tbsp granulated sugar
09 - 1 tsp pure vanilla extract
10 - 1/2 tsp ground cinnamon
11 - Pinch of kosher salt
12 - 2 tbsp unsalted butter, for pan-frying
→ To Serve
13 - Fresh blueberries for garnish
14 - Pure maple syrup
15 - Powdered sugar for dusting
# How To Make It:
01 - In a medium mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out 4 slices of bread on a clean work surface. Divide the cheesecake filling evenly among them, spreading it to within a 1/2-inch border of each edge. Top each with a remaining slice of bread and press gently to seal.
03 - In a shallow dish, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and uniform in color.
04 - Melt 1 tablespoon of butter in a large skillet or griddle over medium heat, tilting the pan to coat the surface evenly.
05 - Dip each sandwich into the egg custard, coating both sides briefly. Avoid soaking too long or the bread will become soggy. Place the sandwiches in the heated skillet and cook for 3 to 4 minutes per side until golden brown and heated through. Add more butter to the pan as needed between batches.
06 - Transfer to warm plates and serve immediately, topped with additional fresh blueberries, a generous dusting of powdered sugar, and a drizzle of warm maple syrup.
# Helpful Hints:
01 -
- The cream cheese filling melts into the berries and creates this gooey center that tastes like dessert but passes as breakfast.
- It looks incredibly impressive on the plate but the whole thing comes together in about half an hour with zero fancy technique.
02 -
- Do not let the assembled sandwiches sit around before dipping because the berries will weep juice into the bread and make everything soggy before you even start cooking.
- Medium heat is your best friend here because too high will burn the outside while the filling stays cold, and too low will not give you that crave worthy crust.
03 -
- Press down gently on each sandwich with your spatula while it cooks in the pan and you will hear the filling start to sizzle at the edges, which is your signal that the inside is warming through.
- Warm your maple syrup in a small pitcher in the microwave for twenty seconds before pouring because cold syrup on hot French toast is a small sadness that is entirely preventable.