Go Back

Blueberry Cheesecake Stuffed French Toast

A delightful fusion of creamy cheesecake and sweet blueberries stuffed in thick slices of brioche, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 340
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 150 g cream cheese, softened
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries (fresh or thawed if frozen)
For the French toast
  • 1 loaf day old brioche, sliced thick (8 slices)
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 teaspoon cinnamon
  • Butter, for frying
  • Extra blueberries (optional)
  • Icing sugar, for dusting (optional)
  • Maple syrup, for drizzling (optional)

Method
 

Prepare the filling
  1. In a bowl, combine softened cream cheese, caster sugar, and vanilla extract. Gently fold in blueberries and mix until smooth.
Prepare the brioche
  1. Slice brioche into thick 1.5 inch slices. Create a deep pocket in each slice or sandwich two slices together.
  2. Fill each brioche slice with 1 to 2 tablespoons of cheesecake mixture. If using two slices, press edges gently to seal.
Cook
  1. In a shallow dish, whisk together the egg, milk, cream, and cinnamon until well combined.
  2. Heat a large skillet over medium heat and add a small knob of butter.
  3. Dip each stuffed brioche slice into the egg mixture, coating both sides. Place in the skillet and cook for 3 to 4 minutes per side, or until golden brown and crisp.
Serve
  1. Transfer to a plate, top with icing sugar, extra blueberries, and a drizzle of maple syrup. Serve warm.

Notes

Cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or in a 325°F (160°C) oven until warmed through — a quick 5–7 minutes should do. Avoid microwaving if you want to keep the crisp exterior.