Description

This Blueberry Stuffed French Toast is a decadent brunch recipe made with buttery brioche bread filled with sweet lemon cream cheese and fresh blueberries, then topped with a homemade blueberry sauce. Perfect for weekend breakfasts or special occasions.

Ingredients

Blueberry Sauce:

3 cups fresh blueberries, divided

1/2 cup granulated sugar

1 cup water

2 tablespoons cornstarch dissolved in 3 tablespoons water

1/2 teaspoon vanilla extract

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 bread, sliced thick

9 large eggs

1/2 cup milk

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons butter (for cooking)

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Instructions

1. Prepare the blueberry sauce: In a saucepan, combine 2 cups blueberries, sugar, and water. Heat over medium until simmering and berries begin to burst.

2. Stir in the cornstarch slurry and increase heat to medium-high. Bring to a boil and cook for 2 minutes until thickened.

3. Remove from heat and stir in remaining 1 cup blueberries and vanilla extract. Set aside.

4. Make the cream cheese filling: In a bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.

5. Add lemon zest and lemon juice, then mix until fully combined. Set aside.

6. Prepare the egg mixture: In a separate bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and salt until smooth.

7. Assemble the sandwiches: Spread cream cheese filling evenly over 6 slices of brioche bread.

8. Top with fresh blueberries and gently press them into the filling.

9. Place another slice of bread on top to form sandwiches and press lightly.

10. Cook the French toast: Heat a nonstick skillet or griddle over medium heat and melt butter.

11. Dip each sandwich into the egg mixture, allowing excess to drip off.

12. Place on the hot griddle and cook for 3–4 minutes per side, until golden brown and cooked through.

13. Ensure the center is warm and the cream cheese filling is slightly melted.

14. Serve immediately topped with warm blueberry sauce. Optionally dust with powdered sugar or drizzle with maple syrup.

Notes

For best results, use slightly stale brioche bread to prevent sogginess.

Do not oversoak the bread quick dips work best.

You can substitute frozen blueberries for the sauce; just cook slightly longer.

Add sliced almonds for a crunchy texture variation.

Store leftovers in the refrigerator for up to 2 days and reheat in a skillet or oven.

The blueberry sauce and cream cheese filling can be made ahead of time.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch
Method: Stovetop
Cuisine: American