Blueberry Cheesecake Stuffed French Toast

This blueberry cheesecake stuffed French toast is a rich yet comforting breakfast or brunch bake with crisp golden edges and a soft, creamy centre. Thick slices of bread are filled with lightly sweetened cream cheese and blueberries, then soaked in vanilla custard and baked until puffed and irresistible. It is surprisingly easy to make and feels wonderfully indulgent without being fussy. From start to finish, allow about 45 minutes.

Ingredients

For the stuffed bread

• 8 thick slices brioche or challah bread
• Butter, for greasing

For the blueberry cheesecake filling

• 200g full-fat cream cheese, softened
• 2 tbsp icing sugar
• ½ tsp vanilla extract
• 120g blueberries, fresh or frozen

For the custard soak

• 3 large eggs
• 180ml whole milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

To finish

• Icing sugar, for dusting
• Maple syrup or honey, to serve

How to Make Blueberry Cheesecake Stuffed French Toast

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a shallow ovenproof dish large enough to hold the stuffed bread in a single layer.
• Make the filling: In a bowl, beat the cream cheese with the icing sugar and vanilla until smooth. Gently fold in the blueberries, taking care not to crush them too much.
• Assemble the sandwiches: Spread the cream cheese mixture over four slices of bread, right to the edges, then top with the remaining slices to make neat sandwiches.
• Mix the custard: Whisk the eggs, milk, vanilla and cinnamon together in a wide bowl until well combined.
• Soak the bread: Dip each sandwich into the custard, turning carefully and allowing it to soak for a few seconds on each side. Arrange in the prepared dish.
• Bake: Place the dish on the middle shelf of the oven and bake for 25 to 30 minutes, until golden, puffed and just set in the centre.
• Rest and serve: Remove from the oven and leave to stand for 5 minutes. Dust generously with icing sugar and serve warm with maple syrup or honey.

Tips for Best Results

How do I stop the filling leaking out?

Spread the filling evenly but leave a very small border around the edge of the bread, then press the sandwiches together gently before soaking.

Can I prepare this ahead of time?

You can assemble and soak the stuffed bread up to 12 hours in advance. Cover and refrigerate, then bake fresh in the morning.

What bread works best?

Brioche or challah are ideal as they are rich and absorb the custard without falling apart. Slightly stale bread is even better.

Serving Suggestions

• Serve with extra fresh blueberries and a spoon of Greek yoghurt
• Add a drizzle of warm blueberry compote
• Enjoy with crispy bacon for a sweet and savoury brunch

Storage

Room temperature

This French toast is best eaten fresh and warm, but it can stand at room temperature for up to 2 hours once baked.

Refrigerator

Cover and refrigerate leftovers for up to 2 days. Reheat gently in the oven or microwave until warmed through.

Freezing

Freeze baked portions, well wrapped, for up to 1 month. Defrost overnight in the fridge and reheat in the oven for best texture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 42g
• Protein: 14g
• Fat: 22g
• Saturated fat: 11g
• Sodium: 380mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs