Blueberry Cheesecake Stuffed French-Toast

 

Ingredients:

For the Blueberry Cheesecake Filling:

4 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup fresh or frozen blueberries

For the French Toast:

8 slices of thick-cut bread (e.g., brioche, challah, or French bread)

4 large eggs

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Butter or cooking oil for frying

For Serving:

Maple syrup

Additional fresh blueberries

Powdered sugar (optional)

Instructions:

For the Blueberry Cheesecake Filling:

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth.

Gently fold in the blueberries. Set the filling aside.

For the French Toast:

In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon.

Take a slice of bread and spread a generous amount of the blueberry cheesecake filling on one side of the bread. Then, place another slice of bread on top to create a sandwich. Repeat this step with the remaining bread slices.

Heat a large skillet or griddle over medium heat and add a bit of butter or cooking oil.

Dip each stuffed sandwich into the egg mixture, making sure both sides are well coated.

Place the dipped sandwiches on the hot skillet and cook until they are golden brown on both sides and the cheesecake filling is melty and gooey. This should take about 2-3 minutes per side.

Remove the stuffed French toast from the skillet and let them drain on paper towels to remove any excess oil.

To Serve:

Place the stuffed French toast on serving plates.

Drizzle with maple syrup.

Top with additional fresh blueberries.

If desired, sprinkle with powdered sugar for an extra touch of sweetness.

Serve your blueberry cheesecake-stuffed French toast while they're hot and enjoy this delicious and indulgent breakfast treat.