Description
Experience a cozy café vibe with this Blueberry Cheesecake Stuffed French Toast, featuring a creamy cheesecake filling and fresh blueberries enveloped in thick brioche.
Ingredients
Scale
- 150g (5.3 oz) cream cheese, softened
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- ½ cup blueberries (fresh or thawed if frozen)
- 1 loaf day-old brioche, sliced thick (8 slices)
- 1 egg
- ½ cup milk
- ½ cup cream
- 1 teaspoon cinnamon
- Butter, for frying
- Extra blueberries, for topping
- Icing sugar, for dusting
- Maple syrup, for drizzling
Instructions
- Combine the softened cream cheese, caster sugar, and vanilla extract in a mixing bowl. Use an electric mixer or whisk until smooth and creamy.
- Fold in the blueberries gently.
- Slice the brioche into thick, 1.5-inch slices and create deep pockets in the middle of each slice.
- Fill each brioche slice with 1-2 tablespoons of the cheesecake mixture.
- Whisk together the egg, milk, cream, and cinnamon in a shallow dish.
- Heat a large skillet over medium heat and melt a small knob of butter.
- Dip each stuffed brioche slice into the custard, coating both sides, and let excess drip off.
- Cook for 3-4 minutes per side until golden brown and crisp.
- Transfer to a plate, topping with icing sugar, extra blueberries, and maple syrup.
Notes
Use day-old brioche for the best results. You can customize the filling with lemon zest or other seasonal fruits for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg