Stuffed Brioche with Blueberries

This hearty blueberry cream cheese stuffed French toast transforms ordinary morning fare into a decadent breakfast experience. The combination of thick brioche bread filled with blueberry-swirled cream cheese, soaked in vanilla custard, and topped with homemade blueberry sauce creates a restaurant-worthy dish you can easily make at home.

I first made this recipe when my sister visited from out of town, and now it has become our tradition whenever family comes to stay. The delighted expressions when I bring this to the table make the extra effort completely worthwhile.

Ingredients

• Fresh blueberries choose plump, firm berries with a dusty blue color for the best flavor and juice content
• Brioche bread the buttery richness creates the perfect base select day-old bread for better absorption
• Cream cheese use full-fat for creamiest results allow to soften at room temperature for 30 minutes before mixing
• Vanilla coffee creamer adds sweetness and vanilla flavor without needing multiple ingredients
• Eggs choose large eggs at room temperature for the most consistent custard
• Granulated sugar regular white sugar works perfectly for the right level of sweetness

Step-by-Step Instructions

Prepare the blueberry sauce

Combine blueberries, water, vanilla, and sugar in a saucepan over medium-high heat. The magic happens when the berries begin to burst, releasing their vibrant color and juice. Allow the mixture to reach a gentle boil, stirring occasionally to prevent sticking. The aroma that fills your kitchen will be absolutely intoxicating.

Create the cream cheese filling

Mix the softened cream cheese with vanilla coffee creamer until completely smooth and free of lumps. This typically takes about 2 minutes of vigorous stirring. Gently fold in a portion of the cooled blueberry sauce, creating beautiful purple swirls throughout the cream cheese. The slight resistance when you stir tells you the consistency is perfect.

Prepare the bread

For thick brioche slices, carefully slice a pocket into each piece, making sure not to cut all the way through. The opening should be just wide enough to accommodate your filling spoon. If using pre-sliced bread, arrange pieces in pairs for sandwiching. Each piece should be about 3/4 inch thick for the ideal ratio of bread to filling.

Stuff the bread

Fill each bread pocket with approximately 2 tablespoons of the blueberry cream cheese mixture, spreading it evenly inside. If making sandwiches, leave a half-inch border around the edges to prevent the filling from leaking during cooking. Gently press the edges to seal if needed.

Prepare the custard

Whisk together eggs and vanilla coffee creamer until completely combined and slightly frothy. The mixture should have a consistent pale yellow color with no streaks of egg white visible. This ensures even cooking and flavor distribution.

Dip and cook

Dip each stuffed bread slice into the egg mixture, allowing it to soak for about 20 seconds per side. The bread should absorb the custard but still maintain its structural integrity. Cook on a preheated skillet over medium-low heat until golden brown and slightly crisp on the outside while remaining soft inside, approximately 3-4 minutes per side.

Serve with toppings

Plate the warm French toast immediately, drizzle generously with remaining blueberry sauce, and add a dollop of whipped cream. The contrast between the warm toast and cold cream creates a delightful temperature experience.

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The vanilla coffee creamer is truly the secret ingredient in this recipe. I discovered it by accident when I ran out of milk one morning and had to improvise. The creamer adds a richness and depth of flavor that regular milk and vanilla extract just cannot match. My family now refuses to let me make it any other way.

Make-Ahead Options

This French toast can be completely assembled the night before cooking. Prepare the blueberry sauce and cream cheese filling, stuff the bread, and store the prepared pieces in the refrigerator covered with plastic wrap. The egg mixture can also be prepared ahead and refrigerated separately. In the morning, simply dip and cook. The slight drying of the bread overnight actually helps it absorb the custard mixture more effectively without becoming soggy.

Ingredient Substitutions

If you prefer a less sweet version, substitute the vanilla coffee creamer with half-and-half and add 1 teaspoon of vanilla extract. For a dairy-free option, use dairy-free cream cheese and coconut cream instead of regular cream cheese and coffee creamer. The blueberries can be swapped for other berries like strawberries or raspberries, or even a mixture of berries for a more complex flavor profile. Just adjust the sugar according to the natural sweetness of your chosen fruit.

Serving Suggestions

While delicious on its own, this stuffed French toast pairs beautifully with savory sides to create a balanced brunch. Serve alongside crispy bacon or breakfast sausage to contrast the sweetness. For a stunning brunch presentation, arrange the French toast on a large platter surrounded by fresh berries and mint leaves, with the blueberry sauce in a small pitcher for guests to pour themselves. Consider offering maple syrup as an alternative topping for those who prefer a different flavor profile.

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Recipe FAQs

→ Can I make the blueberry sauce ahead of time?

Yes! The blueberry sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm it slightly before serving for the best consistency.

→ What can I substitute for the vanilla coffee creamer?

If you don't have vanilla coffee creamer, you can use a mixture of half-and-half or whole milk with 1-2 teaspoons of vanilla extract. For extra richness, you could also use heavy cream with vanilla.

→ Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly for the sauce. There's no need to thaw them first—just add them directly to the saucepan and they may need an extra minute or two of cooking time.

→ How do I prevent the cream cheese filling from leaking out?

Make sure not to overfill the bread pockets and leave a small border around the edges when spreading the filling. Additionally, be gentle when dipping the stuffed bread in the egg mixture, and use a lower heat when cooking to allow the bread to seal before the filling melts too much.

→ Can I prepare this dish the night before?

While it's best made fresh, you can prepare the components ahead of time. Make the blueberry sauce and cream cheese filling the night before and refrigerate. In the morning, stuff the bread, dip in the egg mixture, and cook. For a make-ahead option, you can assemble the stuffed bread and refrigerate overnight, then dip and cook in the morning.

→ What's the best way to reheat leftovers?

Reheat leftover stuffed French toast in a 325°F oven for about 10 minutes until warmed through. This maintains the crispy exterior better than microwaving, which can make it soggy. Add fresh toppings after reheating.