Description
Delight in this indulgent Blueberry Cheesecake Stuffed French Toast, featuring rich cream cheese filling and a luscious blueberry compote sandwiched between thick brioche or challah slices. Perfectly pan-fried to a golden crisp, this decadent breakfast treat offers a harmonious blend of creamy, fruity, and sweet flavors, making it an irresistible morning or brunch favorite.
Ingredients
Scale
For the Blueberry Compote
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup water
For the Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the French Toast
- 8 thick slices of brioche or challah bread
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter (for cooking)
- Maple syrup, for serving (optional)
Instructions
- Make the blueberry compote: In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until the compote thickens. Remove from heat and set aside to cool slightly.
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside for assembly.
- Assemble the stuffed French toast: Spread a generous layer of the cheesecake filling on one side of 4 bread slices. Spoon 1 to 2 tablespoons of the blueberry compote over the cream cheese filling. Top each with the remaining 4 bread slices to form sandwiches.
- Mix the egg custard: In a shallow dish, whisk together the eggs, milk, and ground cinnamon until fully combined and smooth.
- Cook the French toast sandwiches: Heat the butter in a large skillet or griddle over medium heat. Dip each stuffed sandwich into the egg mixture, making sure both sides are well-coated. Place the sandwiches in the skillet and cook for 3-4 minutes on each side until they are golden brown and crispy.
- Serve: Slice each sandwich diagonally and serve warm. Optionally, drizzle with maple syrup and spoon some of the remaining blueberry compote on top for extra flavor.
Notes
- Use thick slices of brioche or challah for the best texture and structure.
- Make sure the cream cheese is softened to easily spread and create a smooth filling.
- If using frozen blueberries, thaw them slightly before cooking to ensure proper compote consistency.
- Adjust the cooking time slightly if bread slices are thicker or thinner.
- Maple syrup is optional but adds a lovely sweetness complementing the tart blueberry filling.
- Leftover blueberry compote can be refrigerated for up to 3 days and used as a topping for pancakes or yogurt.
