Blueberry Cheesecake Stuffed Toast (Printable)

Creamy cheesecake and blueberry filling sandwiched in brioche, dipped in egg custard and pan-fried to golden perfection.

# What You Need:

→ Cheesecake Filling

01 - 4 ounces cream cheese, softened to room temperature
02 - 2 tablespoons powdered sugar
03 - ½ teaspoon pure vanilla extract
04 - 3.5 ounces fresh blueberries

→ French Toast

05 - 8 slices brioche or challah bread, about ¾ inch thick
06 - 3 large eggs
07 - ½ cup whole milk
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon pure vanilla extract
10 - ½ teaspoon ground cinnamon
11 - Pinch of kosher salt
12 - 2 tablespoons unsalted butter, for pan-frying

→ For Serving

13 - Additional fresh blueberries
14 - Pure maple syrup
15 - Powdered sugar, for dusting

# How-To:

01 - In a medium mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract with a spatula or hand mixer until completely smooth and creamy. Gently fold in the fresh blueberries, taking care not to crush them.
02 - Lay out 4 slices of bread on a clean work surface. Divide the cheesecake filling evenly among them, spreading it to within a ¼-inch border of each edge. Place the remaining 4 bread slices on top to form 4 stuffed sandwiches, pressing gently to seal.
03 - In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and uniform in color.
04 - Melt 1 tablespoon of butter in a large skillet or on a griddle over medium heat, tilting the pan to coat the surface evenly.
05 - Dip each stuffed sandwich into the egg custard, briefly coating both sides — avoid soaking, as the bread will become soggy. Place the dipped sandwiches in the hot skillet and cook for 3 to 4 minutes per side until deeply golden brown and heated through. Add the remaining tablespoon of butter before cooking the second batch if needed.
06 - Transfer the cooked French toast to plates immediately. Garnish with extra fresh blueberries, a generous dusting of powdered sugar, and a warm drizzle of maple syrup. Serve right away while hot and crisp.

# Expert Tips:

01 -
  • The cheesecake filling melts slightly inside the toast, creating a contrast between crisp bread and creamy center that feels almost unfair for breakfast.
  • It looks incredibly impressive but comes together fast enough that you can make it even when half awake.
02 -
  • Do not let the sandwiches soak in the custard or they will fall apart before they even reach the pan, a mistake I made the first time and regretted immediately.
  • Keep the heat at medium because high heat will burn the outside while leaving the filling cold, which defeats the entire point of this dish.
03 -
  • Use slightly stale or day old bread because it holds up better to the custard without getting soggy or falling apart during the dip.
  • Wipe the pan clean between batches and add fresh butter each time to prevent burnt bits from sticking to your next sandwich.

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