Blueberry Stuffed French Toast
A traditional breakfast classic made decadent with a filling of blueberries and cream cheese.
Ingredients
French Toast
- 8 slices Brioche bread (or good quality white bread)
- 4 Nature's Yoke Free-Range Eggs
- 1/3 cup milk
- 1 tbsp sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- oil for pan
Cream Cheese Filling
- 2 8oz packages of cream cheese (at room temperature)
- 1 tbsp sugar
- 2 tsp vanilla extract
- 1 pint fresh blueberries (washed and dried)
Instructions
- Make the egg custard by whisking together the eggs, milk, sugar, cinnamon, vanilla extract, nutmeg and ginger. Set aside.
- Make the cream cheese filling by creaming the cream cheese, sugar and vanilla extract together in a stand mixer or with a hand-held mixer. Set aside.
- Heat oil in a pan on medium heat.
- Starting with one slice of bread at a time, soak the slice in the egg custard and then flip over to soak the second side. You want the bread to absorb the custard, but not fall apart.
- Scrape off any extra egg custard from the bread on the side of the bowl.
- Gently lay soaked bread into a sauté pan and cook until golden brown, about 1 1/2 to 2 minutes per side. Remove from pan and set on a tray or platter when finished
- Once the bottom halves of the French toast are done, generously spread the cream cheese mixture evenly between the four slices.
- Gently press generous amounts of blueberries into the filling.
- Finish sautéing the final four slices of French toast and lay on top of the filled slices. Each serving should resemble a cream cheese sandwich.
- Serve with honey, maple syrup or powdered sugar.