Description

Indulge in a decadent breakfast with this Blueberry Cheesecake Stuffed French Toast recipe. Thick slices of brioche or challah bread are filled with a creamy cheesecake mixture and tangy blueberry compote, then dipped in a cinnamon-egg custard and perfectly pan-fried until golden and crispy. Served warm with maple syrup, this dish is a crowd-pleaser that combines rich, fruity, and sweet flavors for a delightful start to your day.

Ingredients

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For the Blueberry Compote

1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 cup water

For the Cheesecake Filling

4 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the French Toast

8 thick slices of brioche or challah bread
3 large eggs
1/2 cup milk
1/2 teaspoon ground cinnamon
1 tablespoon butter (for cooking)
Maple syrup, for serving (optional)

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Instructions

Make the Blueberry Compote: In a small saucepan, combine blueberries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly before using.
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside for assembly.
Assemble the Sandwiches: Spread a generous layer of the cheesecake filling onto one side of 4 bread slices. Spoon 1-2 tablespoons of the blueberry compote over the filling. Top each with the remaining 4 bread slices to create sandwiches.
Make the Egg Mixture: In a shallow dish, whisk together eggs, milk, and ground cinnamon until well combined.
Cook the French Toast: Heat butter in a large skillet or griddle over medium heat. Dip each stuffed sandwich into the egg mixture, coating both sides thoroughly. Place sandwiches in the skillet and cook for 3-4 minutes on each side until they turn golden brown and crispy.
Serve: Slice each sandwich diagonally and serve warm. Drizzle with maple syrup and add a spoonful of any remaining blueberry compote on top for extra flavor and presentation.

Notes

Use thick slices of brioche or challah to hold the filling without falling apart.
If using frozen blueberries, thaw slightly before cooking the compote.
The blueberry compote can be made a day ahead and refrigerated for convenience.
For a richer taste, substitute whole milk with half-and-half or cream.
Maple syrup is optional but adds a lovely sweetness complementing the tart blueberries.
Cook on medium heat to ensure the French toast cooks through without burning.