Blueberry Cream Cheese Stuffed French Toast (Print Version)
# Ingredients:
→ For the Blueberry Sauce
01 -
1 pint fresh blueberries
02 -
1/4 cup water
03 -
1 1/2 teaspoons vanilla extract
04 -
1/4 cup granulated sugar
→ For the Cream Cheese Filling
05 -
8 ounces cream cheese, softened
06 -
1/4 cup vanilla coffee creamer (Left Field Farms or similar)
07 -
1/4 cup blueberry sauce (reserved from above)
→ For the French Toast
08 -
8-10 thick slices brioche bread, day old or pre-baked
09 -
4 large eggs
10 -
1 cup vanilla coffee creamer (Left Field Farms or similar)
→ For Serving
11 -
Whipped cream
12 -
Remaining blueberry sauce
# Instructions:
01 -
In a saucepan over medium-high heat, combine the blueberries, water, vanilla extract, and granulated sugar. Stir occasionally while cooking until the blueberries begin to pop and the mixture comes to a boil.
02 -
Once the blueberry mixture is boiling, reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside to cool. The sauce will thicken slightly as it cools.
03 -
In a small bowl, combine the softened cream cheese and 1/4 cup of vanilla coffee creamer. Mix well until smooth. Then add 1/4 cup of the cooled blueberry sauce (reserve the rest for topping) and stir to combine, creating a blueberry-swirled cream cheese filling.
04 -
For thick brioche slices: Cut a slit in the top of each slice of bread to create a pocket, being careful not to cut all the way through. Stuff each pocket with about 2 heaping tablespoons of the cream cheese mixture. For pre-sliced store-bought bread: Use two slices and spread the cream cheese mixture on one slice, leaving a gap around all edges, then top with the second slice to make a sandwich.
05 -
In a shallow bowl, beat together the eggs and 1 cup of vanilla coffee creamer until well combined.
06 -
Preheat a skillet over medium-low heat and lightly grease with butter or cooking spray. Dip both sides of each stuffed bread slice into the egg mixture, allowing excess to drip off, then place in the heated skillet.
07 -
Cook the French toast until golden brown on both sides. Watch the edges of the bread to judge doneness, as the thick stuffed slices will take a bit longer to cook through than regular French toast.
08 -
Serve the stuffed French toast warm, topped with the remaining blueberry sauce and a dollop of whipped cream.
# Notes:
01 -
For the best results, use day-old or slightly stale brioche bread as it will better absorb the egg mixture without falling apart.
02 -
If you don't have brioche, you can substitute challah, Texas toast, or any thick-sliced white bread.
03 -
You can substitute the vanilla coffee creamer with a mixture of half-and-half and vanilla extract if preferred.