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Blueberry Stuffed French Toast Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Delight in a scrumptious breakfast treat with this Blueberry Stuffed French Toast recipe. Featuring a luscious cream cheese filling layered with a homemade blueberry compote and baked to golden perfection, this dish is both comforting and bursting with flavor. Perfect for weekend brunch or a special occasion, it combines classic French toast custard soaked bread with a fruity, creamy surprise inside.

Ingredients

Blueberry Compote

  • 1 batch Blueberry Compote (prepared separately)

Custard Mixture

  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Bread and Filling

  • 1 French baguette, cut into 16 1-inch thick slices
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • Maple syrup, for serving

Instructions

  1. Prepare the Blueberry Filling: Ensure your blueberry compote is ready and set aside. This will be used to stuff the French toast.
  2. Make the Custard Mixture: In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt until thoroughly combined to create a flavorful custard.
  3. Prepare the Cream Cheese Filling: In a small bowl, blend the softened cream cheese with powdered sugar until smooth and creamy for a sweet, tangy layer.
  4. Assemble the Stuffed French Toast: Place 8 slices of baguette in a lightly greased baking dish. Spread a generous amount of the cream cheese mixture on each slice, then add a dollop of blueberry compote over the cream cheese. Top each with another slice of bread to form a sandwich.
  5. Soak the Sandwiches: Pour the custard mixture over the assembled sandwiches, ensuring each side is well coated. Use tongs to carefully flip the sandwiches in the custard to coat both sides evenly.
  6. Bake the French Toast: Preheat your oven to 350°F (175°C). Bake the custard-soaked sandwiches for 35 to 40 minutes, until the tops are golden brown and the inside is cooked through.
  7. Serve: Remove from oven and serve warm with maple syrup drizzled on top for added sweetness.

Notes

  • For best results, prepare the blueberry compote in advance to allow flavors to meld.
  • If preferred, substitute the French baguette with thick sliced brioche or challah bread for a richer texture.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Use tongs carefully when dipping the sandwiches to keep them intact and fully coated.
  • Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently.

Find it online: https://suerecipe.com/blueberry-stuffed-french-toast-recipe/