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Blueberry cream cheese stuffed french toast on a white plate glazed with honey.

Blueberry Stuffed French Toast

A traditional breakfast classic made decadent with a filling of blueberries and cream cheese.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine European
Servings 4


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)


  • 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.
Keyword Quick