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Blueberry Stuffed French Toast

This decadent Blueberry Stuffed French Toast combines crispy brioche with a creamy lemon cream cheese filling and a homemade blueberry sauce for an unforgettable breakfast experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Blueberry Sauce
  • 3 cups fresh blueberries, divided Used in two stages of the sauce
  • 1/2 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch dissolved in 3 tablespoons of water Used to thicken the sauce
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries (added at the end for texture) For added texture in the sauce
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Should be at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest Adds brightness to the filling
  • 1 teaspoon fresh lemon juice
Now For the French Toast
  • 1 pound brioche loaf, sliced Brioche adds richness and flavor
  • 9 large eggs
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons butter For cooking

Method
 

Make the Blueberry Sauce
  1. Add 2 cups of the fresh blueberries, the 1/2 cup of sugar, and 1 cup of water to a medium saucepan. Place over medium heat and let simmer, stirring occasionally until the blueberries start to burst.
  2. Once the mixture is dark blue, stir in the cornstarch mixture and bring to a full boil for 2 minutes to thicken.
  3. Remove from heat and stir in the remaining 1 cup of fresh blueberries and the vanilla extract. Set aside to cool slightly.
Make the Cream Cheese Filling
  1. In a medium bowl, mix softened cream cheese and powdered sugar with a hand mixer until smooth.
  2. Stir in lemon zest and lemon juice gently. Set aside.
Preheat Your Griddle
  1. Heat a non-stick griddle over medium heat until properly hot.
Whisk the Egg Mixture
  1. In a bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and a pinch of salt until well combined.
Assemble the Stuffed French Toast Sandwiches
  1. Spread cream cheese filling on 6 slices of brioche, layer with fresh blueberries, then top with another slice to create sandwiches.
Cook Until Golden and Gorgeous
  1. Melt 1 tablespoon of butter on the griddle. Dip each sandwich in the egg mixture briefly on both sides and place on the griddle.
  2. Cook until golden brown, about 3-4 minutes per side. Repeat with the remaining butter for the next batch.
Serve with the Blueberry Sauce
  1. Plate and generously spoon the warm blueberry sauce over the toast. Dust with powdered sugar if desired and serve immediately.

Notes

Use softened cream cheese for the best texture. Don’t soak the bread for too long and maintain medium heat for proper cooking.