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Blueberry Stuffed French Toast

Course Breakfast, Brunch
Cuisine American
Keyword Stuffed French Toast
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Equipment

Ingredients

Blueberry Sauce

  • 3 cups fresh blueberries divided
  • 1/2 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch dissolved in 3 tablespoons of water
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries fresh

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice

French Toast

  • 1 pound brioche loaf sliced
  • 9 eggs
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • salt pinch
  • 2 tablespoons butter

Instructions

Blueberry Sauce

  • Add 2 cups of blueberries, sugar, and water to saucepan. Heat over medium heat until mixture is simmering and blueberries start to burst. Stir in dissolved cornstarch and increase heat to medium high. Bring mixture to a boil and let boil for two minutes. Remove from heat and stir in remaining cup of blueberries and vanilla extract.

Cream Cheese Filling

  • In medium sized bowl, mix cream cheese and powdered sugar with hand mixer until well combined. Stir in lemon juice and lemon zest.

French Toast

  • Heat nonstick griddle to medium heat.
  • In a medium sized bowl, vigorously whisk together eggs, milk, sugar, cinnamon, vanilla, and salt.
  • Spread cream cheese mixture over 6 pieces of brioche bread. Top with fresh blueberries and press gently into cream cheese. Top with another piece of brioche bread and press together gently.
  • Add butter to preheated griddle. Dip assembled French toast into egg mixture letting excess drip back into bowl. Place on hot griddle and cook until golden brown on both sides and cream cheese is warm and melting. Serve with blueberry sauce over top.