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.

I love this recipe for Blueberry Stuffed French Toast. It can be made for two, or twenty. Most stuffed french toast recipes are made the night before, layered in a dish, set in the fridge, and baked the following morning. I wanted to create a dish that mimics an overnight french toast, but takes only a few minutes to create before serving.
Most of the overnight stuffed french toast dishes serve 8-10, this one is perfect if it’s just you and your sweetie, or great for a crowd as well!  Everyone can join in and help assemble, and the bread can be cooked to order. I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well.
Blueberry Cream Cheese Stuffed French Toast is not overly sweet, but still decadent enough to serve on a dessert buffet. For me, a tempting dessert buffet includes chocolate and fruity items! This recipe includes the use of fresh berries, sprinkled with powdered sugar to finish it all off.
It really doesn’t need syrup, but is amazing served with one of the many home made syrups found on ABK. A few I love are: Buttermilk syrup (great especially if you are trying to use up buttermilk),  Cinnamon Syrup, or Creamy Maple Syrup.   All of these syrups can be made ahead and stored in fridge until ready to use. When ready to use, simply heat up in the microwave for a few seconds (stirring every 20 seconds until warm).
The amounts shown on this recipe are enough for 3 servings. Or, If you are cutting into triangles, about 6 appetizer size servings. If you are taking a treat or a brunch dish to a gathering, this recipe is perfect for transporting! Make at home, loosely cover after completely cooled. I actually just leave uncovered if serving within a couple of hours. Then cut into pieces and arrange on a plate and serve sprinkled with additional powdered sugar and fresh berries. They taste just as good at room temperature as when they are hot off the grill.  I know you’re going to love this quick and easy Blueberry Cream Cheese Stuffed French Toast.  It’s easy enough to make any day of the week, but special enough to take to a holiday gathering!

Blueberry Cream Cheese Stuffed French Toast

4.50 from 2 votes
Author: Si Foster
Course: Breakfast
Cuisine: American
Servings: 2 -3


  • 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


  • 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.

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