Easter is just around the corner, and that means a family gathering! No matter the time of day the meal is served, we make brunch dishes, along with the traditional ham, rolls, salads and of course, desserts. This Blueberry Cream Cheese Stuffed French Toast is a perfect dish for a casual or a formal gathering.
Blueberry Cream Cheese Stuffed French Toast
Ingredients
- 6 Thick Slices bread preferably Texas Toast or French Bread about ¾ inch thick we also love Granny Sycamores for this
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla
for filling:
- 4 oz cream cheese softened (room temperature)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 1-2 tablespoons butter for cooking
Instructions
-
Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.
-
Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).
-
Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following: one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
-
Melt butter in a pan, preferably a non-stick pan over medium high heat.
-
Dip the sandwich into the egg mixture.
-
Place the sandwich into the pan with the melted butter and fry for about 3 minutes on each side or until golden browned. Flip and repeat on the other side. Remove and serve immediately or keep on plate in oven until all pieces are cooked and ready to serve.
-
Place on plates and sprinkle with additional remaining berries. Sprinkle generously with powdered sugar and serve with jam or syrup.
This looks amazing! I can't wait to try it. I found a french toast recipe a while back that had you crush Cinnamon Toast Crunch cereal, and then roll the edges of the egg-dipped bread in the crumbs. Might be too much for this already droolworthy recipe, but fun idea. Thanks for all your killer recipes:)) ps- have you tried the new Beehive Bakery in Bountiful?
A wonderful, delicious treat before school. Easy to prep while the kids got ready. I made brioche bread in my bread machine the day before.
Oh my! Made with home made Brioche, Im sure this was amazing!
Today was my first attempt at stuffed French toast and it turned out excellent! As my bread slices were smaller (sourdough), the recipe made exactly 4 sandwiches. Delicious.
Hi Margaret, I’m glad you enjoyed this recipe and thanks for sharing!
xo
Si
I’m not a fan of French toast. In fact I right down hate it. But I saw Pepperidge farms ( blueberry swirl) at a store and I thought of your recipe. I loved, loved them so I am thanking you for the wonderful recipe. In fact I never had any thing so wonderful for breakfast that this is the first time I have ever left a comment . I’m sure my first of many’s. Thank you honey again!!!!
You’re very welcome, Gina! I’m so glad you enjoyed this recipe, it’s one of my favorites to make, especially during springtime. Thanks for sharing and for reading ABK,
xo
Si
Have you ever tried baking this in the oven instead? I’m curious how it would turn out. TIA!
I have not. I am also curious.I’m guessing it would be excellent! Great a 9×13 and bake for about 20-30 minutes at 375 would be my starting point. Or until golden. Let us know if you try it!
xo
Si