Blueberry Cream Cheese French Toast (Printable Version)
Thick brioche stuffed with blueberry cream cheese, dipped in vanilla custard and topped with homemade berry sauce.
# Ingredients:
→ Blueberry Sauce
01 -
1 pint fresh blueberries
02 -
60 ml water
03 -
1 1/2 teaspoons vanilla extract
04 -
50 g granulated sugar
→ Cream Cheese Filling
05 -
225 g cream cheese, softened
06 -
60 ml vanilla coffee creamer
07 -
60 ml reserved blueberry sauce
→ French Toast
08 -
8-10 thick slices brioche bread, day old
09 -
4 large eggs
10 -
240 ml vanilla coffee creamer
→ For Serving
11 -
Whipped cream
12 -
Remaining blueberry sauce
# Steps:
01 -
In a saucepan over medium-high heat, combine the blueberries, water, vanilla extract, and granulated sugar. Stir occasionally until the blueberries begin to burst and the mixture comes to a boil.
02 -
Once the blueberry mixture is boiling, reduce heat to low and simmer for 5 minutes. Remove from heat and set aside to cool. The sauce will thicken slightly as it cools.
03 -
In a small bowl, combine the softened cream cheese and vanilla coffee creamer. Mix until smooth. Fold in 60 ml of the cooled blueberry sauce to create a blueberry-swirled cream cheese filling. Reserve remaining sauce for topping.
04 -
For thick brioche slices: Cut a slit in the top of each slice to create a pocket, being careful not to cut all the way through. Stuff each pocket with about 2 heaping tablespoons of the cream cheese mixture. For pre-sliced bread: Spread cream cheese mixture on one slice, leaving a border around edges, then top with a second slice.
05 -
In a shallow bowl, beat together the eggs and vanilla coffee creamer until well combined.
06 -
Preheat a skillet over medium-low heat and lightly grease with butter or cooking spray.
07 -
Dip both sides of each stuffed bread slice into the egg mixture, allowing excess to drip off, then place in the heated skillet. Cook until golden brown on both sides, watching the edges to judge doneness. The thick stuffed slices will take longer to cook than regular French toast.
08 -
Plate the stuffed French toast while warm, topped with the remaining blueberry sauce and a dollop of whipped cream.
# Notes:
01 -
For best results, use day-old or slightly stale brioche bread as it will better absorb the egg mixture without falling apart.
02 -
If brioche is unavailable, substitute with challah, Texas toast, or any thick-sliced white bread.
03 -
The vanilla coffee creamer can be replaced with a mixture of half-and-half and vanilla extract if preferred.