Dessert

Blueberry Cheesecake Stuffed French Toast Recipe

ByLila Prescott February 4, 2026February 4, 2026

Introduction

Blueberry Cheesecake Stuffed French Toast is a delightful twist on a breakfast classic. Creamy blueberry-flavored cheesecake nestled between slices of rich bread makes for a deliciously indulgent start to your day.

Two thick slices of golden brown French toast are stacked on a white plate on a white marbled surface. Between the layers is a creamy white filling, soft and smooth in texture. On top of the stack, there is a generous pile of fresh blueberries, some whole and some bursting with deep purple juice that drips down the sides. The whole dish is lightly dusted with powdered sugar, adding a delicate white touch to the warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick slices challah or brioche bread
1 cup fresh blueberries

4 oz cream cheese, softened
2 large eggs

1/2 cup whole milk
1 tsp pure vanilla extract

1/2 tsp ground cinnamon
2 tbsp maple syrup (for serving)
Butter or oil (for cooking)

Instructions

Step 1: Prepare the filling by mixing the cream cheese, fresh blueberries, and vanilla extract in a bowl until smooth and well combined.
Step 2: In a separate bowl, whisk together the eggs, whole milk, ground cinnamon, and a dash of vanilla extract to create the egg mixture.
Step 3: Assemble the sandwiches by spreading the blueberry cream cheese mixture onto one slice of bread, then topping it with another slice. Gently press together to seal.

Step 4: Preheat a nonstick skillet over medium heat and add butter or oil to coat the surface.
Step 5: Dip each sandwich into the egg mixture, ensuring both sides are well coated, then cook in the skillet. Fry each side for about 3 minutes until golden brown and cooked through.
Step 6: Serve the French toast drizzled with maple syrup and garnished with extra fresh blueberries for a beautiful and tasty presentation.

Tips & Variations

For an extra creamy filling, gently mash some of the blueberries before mixing with the cream cheese.
Use day-old challah or brioche for best texture and to prevent sogginess.
Try adding a sprinkle of powdered sugar on top for added sweetness and a pretty finish.

Substitute fresh blueberries with frozen ones if fresh are unavailable; just thaw and drain before using.

Storage

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat or warm in the oven until heated through to maintain crispiness. Avoid microwaving to prevent soggy bread.

How to Serve

A stack of two thick slices of golden brown French toast sits on a white plate, each slice showing a soft, fluffy inside with a slightly crispy outside. Between the layers is a creamy white filling that looks smooth and rich. On top and around the stack are fresh blueberries with their deep blue color, some of which have a dusting of fine white powdered sugar. Dark purple blueberry sauce drips down from the top, making the toast look juicy and sweet. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry cheesecake filling ahead of time?

Yes, prepare the cream cheese and blueberry mixture a few hours in advance and keep it refrigerated. This allows the flavors to meld, but be sure to bring it back to room temperature before assembling the sandwiches for easier spreading.

What is the best bread to use for this recipe?

Challah or brioche are ideal due to their soft texture and slightly sweet flavor, which complements the blueberry cheesecake filling perfectly. Thick slices hold up well during cooking without falling apart.