Blueberry Cheesecake Stuffed French Toast (Printable View)
Brioche stuffed with creamy blueberry cheesecake filling, pan-fried and topped with icing sugar and maple syrup.
# Ingredient List:
→ Cheesecake Filling
01 -
5.3 ounces cream cheese, softened
02 -
2 tablespoons caster sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 cup blueberries, fresh or thawed if frozen
→ French Toast and Custard
05 -
8 thick slices day-old brioche
06 -
1 large egg
07 -
1/2 cup whole milk
08 -
1/2 cup heavy cream
09 -
1 teaspoon ground cinnamon
10 -
Butter for frying
→ Toppings
11 -
Extra blueberries
12 -
Icing sugar, for dusting
13 -
Maple syrup, for drizzling
# Preparation Steps:
01 -
In a mixing bowl, combine softened cream cheese, caster sugar, and vanilla extract. Gently fold in the blueberries, mixing until smooth and evenly incorporated.
02 -
Slice brioche into eight thick pieces, approximately 1.5 inches each. Using a sharp knife, create a deep pocket in the center of each slice, or alternatively sandwich two slices together.
03 -
Fill each brioche slice with 1 to 2 tablespoons of the cheesecake filling. If using two slices, press edges gently to seal the filling inside.
04 -
In a shallow dish, whisk together the egg, milk, heavy cream, and ground cinnamon until the mixture is smooth.
05 -
Heat a large skillet over medium heat and add a small knob of butter. Dip each stuffed brioche slice in the custard mixture, ensuring both sides are well coated. Place in the skillet and cook for 3 to 4 minutes per side, or until golden brown and crisp.
06 -
Transfer cooked French toast to a serving plate. Top with extra blueberries, a generous dusting of icing sugar, and drizzle with maple syrup. Serve warm.
# Supplementary Details:
01 -
Day-old brioche provides better structure for soaking without falling apart.