Blueberry Cheesecake Stuffed Toast (Printable)

Creamy cheesecake and blueberries stuffed between golden-fried brioche slices for a decadent breakfast treat.

# What You'll Need:

→ Cheesecake Filling

01 - 4 oz cream cheese, softened to room temperature
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup fresh blueberries

→ French Toast

05 - 8 slices brioche bread, cut 1 inch thick
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon unsalted butter, for pan-frying
11 - 2 tablespoons powdered sugar, for dusting

→ Optional Toppings

12 - Additional fresh blueberries
13 - Pure maple syrup
14 - Freshly whipped cream

# How-To Steps:

01 - In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out all 8 brioche slices on a clean work surface. Divide the cheesecake filling evenly among 4 slices, spreading it in a generous, even layer. Cap each filled slice with a remaining brioche slice to form 4 stuffed sandwiches, pressing gently to seal.
03 - In a wide, shallow dish, whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined and slightly frothy.
04 - Submerge each stuffed sandwich into the egg custard, letting it soak for about 10 seconds per side. Ensure both sides are evenly coated but not oversaturated, allowing excess to drip off.
05 - Melt the butter in a large nonstick skillet or griddle set over medium heat. Once the butter is foaming, add the soaked sandwiches in batches if needed. Cook for 3 to 4 minutes on the first side until deep golden brown, then flip and cook another 3 to 4 minutes on the opposite side. The filling should be warm and the exterior crisp.
06 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar and finish with additional fresh blueberries, a drizzle of maple syrup, or a dollop of whipped cream as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The cream cheese filling melts slightly inside creating a texture that is somewhere between french toast and actual cheesecake.
  • It looks wildly impressive but comes together with zero fancy techniques.
  • Berries burst inside the sandwich and release little pockets of jammy sweetness without any added work.
02 -
  • Overstuffing the sandwiches will cause the filling to leak out during cooking so keep it to a generous but reasonable layer.
  • If your bread is very soft freeze the assembled sandwiches for ten minutes before dipping and they will hold together much better.
03 -
  • Cook on medium heat not high because patience gives you a crisp crust without burning the outside while the inside stays cold.
  • A light press with the spatula after flipping helps the filling warm through evenly.

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