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This Blueberry Cream Cheese Stuffed French Toast Recipe is made with soft, thick bread stuffed with a homemade blueberry cream cheese and dipped in a vanilla custard batter and cooked until golden.
If you are searching for a sweet, decadent breakfast or brunch recipe, blueberry cheesecake stuffed French toast will do the trick!
This is a winning combination of cream cheese, blueberry jam, fresh blueberries, and lemon zest paired with soft pillowy bread dipped in a vanilla custard batter and then cooked in butter until golden and then topped with real maple syrup, fresh berries, and whipped cream. It is perfect for a special breakfast or weekend brunch.
I have shared many french toast recipes on Modern Honey and some of my favorites are…Strawberry Cream Cheese Stuffed French Toast or my Best French Toast Recipe .
Ingredients:
- Texas Toast, Brioche, Challah, or any thick bread
- Cream Cheese (I suggest using full-fat but you can also use reduced fat cream cheese)
- Blueberry Jam (or any berry jam)
- Fresh Blueberries (may use frozen if thawed, drained, and patted dry)
- Fresh Lemon Zest
- Whole Milk
- Eggs
- Vanilla Extract
- Brown Sugar
- Butter (for cooking the stuffed french toast)
Toppings:
- Fresh Berries — Blueberries (may also top with blackberries, raspberries, and strawberries)
- Powdered Sugar
- Real Maple Syrup
- Fresh Whipped Cream
- Blueberry Compote
How to make Blueberry Cream Cheese Stuffed French Toast:
- In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh blueberries. Gently spoon mixture on piece of bread, spread to the edges, and top with another piece of bread.
- In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.
- Heat skillet on medium low heat and add 1 Tablespoon of butter per french toast.
- Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds. Add the soaked slices to the sizzling butter in the skillet.
- Cook until golden brown — about 4 minutes per side.
- Serve with fresh berries, powdered sugar, whipped cream, blueberry compote and real maple syrup.
How to make Easy Blueberry Compote:
1 cup fresh or frozen blueberries
3 tablespoons sugar (or adjust to taste)
1 tablespoon water
1 tablespoon lemon juice (optional, adds brightness)
In a small saucepan, place the blueberries, sugar, water, and (optional) lemon juice. Cook over medium heat, stirring occasionally. The blueberries will start to release their juices and break down—this takes about 5–7 minutes for fresh berries (or slightly longer if frozen). If you’d like a thicker consistency, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and stir it into the compote. Cook another minute or two until it reaches your desired thickness. Let cool slightly before serving.
Berry Stuffed French Toast Tips:
Cream Cheese Consistency: Fully softened cream cheese blends more easily, creating a smooth filling.
Don’t Overstuff: A thin layer of filling will help keep the sandwich sealed, so it doesn’t spill out during cooking.
Monitor Heat: Cooking French toast slowly helps ensure the egg mixture cooks through without scorching the outside.
Frequently Asked Questions (FAQ’s):
- Can I use frozen blueberries in the cream cheese mixture?
Yes! Thaw and drain them first to avoid excess moisture, which can thin out the cream cheese filling. - What if I don’t have thick bread?
You can still make stuffed French toast with regular sandwich bread, but be extra gentle. Shorten the soak time to avoid tearing. - How sweet is this recipe?
The sweetness level depends on the sugar content in the jam in the cream cheese filling and the sugar in the batter you use. Feel free to adjust to your preference. - Can I make this ahead of time?
You can prepare the filling in advance (up to 2–3 days) and store it in the fridge. For best texture, assemble and cook the stuffed French toast fresh when ready to serve.
What to serve with Blueberry Cheesecake Stuffed French Toast:
Top with fresh berries (blueberries, raspberries, strawberries) and sweetened whipped cream.
Drizzle with maple syrup or blueberry compote since they pair wonderfully with the tangy cream cheese filling.
If you want some balance, serve with a side of crispy bacon or breakfast sausage.
More French Toast Recipes:
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Blueberry Cheesecake Stuffed French Toast
Ingredients
- 1 loaf Texas Toast, Brioche, Challah, or any thick bread (approximately 8-10 slices)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 1/3 cup Blueberry Jam
- 2/3 cup Fresh Blueberries
- 1/2 teaspoon Fresh Lemon Zest
Vanilla Custard:
- 1 cup Whole Milk
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 2 to 3 Tablespoons Brown Sugar
Toppings:
- 5 Tablespoons Salted Butter (for cooking)
- Fresh Blueberries
- Real Maple Syrup
- Fresh Whipped Cream
- Blueberry Compote (recipe in notes)
Instructions
- In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh blueberries. Gently spoon mixture on piece of bread, spread to the edges, and top with another piece of bread. Don’t Overstuff. A thin layer of filling will help keep the sandwich sealed, so it doesn’t spill out during cooking.
- In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.
- Heat skillet on medium low heat and add 1 Tablespoon of butter per french toast.
- Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds.
- Add the soaked slices to the sizzling butter in the skillet.Cook until golden brown — about 4 minutes per side.
- Serve with fresh berries, powdered sugar, whipped cream, blueberry compote and real maple syrup.
Notes
-
- Can I use frozen blueberries in the cream cheese mixture?
Yes! Thaw and drain them first to avoid excess moisture, which can thin out the cream cheese filling.
- Can I use frozen blueberries in the cream cheese mixture?
You can still make stuffed French toast with regular sandwich bread, but be extra gentle. Shorten the soak time to avoid tearing. Optional Easy Blueberry Compote: 1 cup fresh or frozen blueberries 3 tablespoons sugar (or adjust to taste) 1 tablespoon water 1 tablespoon lemon juice (optional, adds brightness) In a small saucepan, place the blueberries, sugar, water, and (optional) lemon juice. Cook over medium heat, stirring occasionally. The blueberries will start to release their juices and break down—this takes about 5–7 minutes for fresh berries (or slightly longer if frozen). If you’d like a thicker consistency, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and stir it into the compote. Cook another minute or two until it reaches your desired thickness. Let cool slightly before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Another beautiful, scrumptious recipe to greet me this morning! As a Believer in Jesus Christ and His power to heal, I will be lifting you and your precious family up in prayer in this journey ahead – that God gives your doctors all the wisdom they need and your body strength to come through all this with strength and resilience – and that He bless you and your family with many, many more beautiful years together centered in His love! We are rooting for you!!!
Thank you so so much Patricia! This means so much to me and I can feel your support. Xo Melissa