Blueberry Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!
I’m “typically” an eggs, English muffin or oatmeal kind of girl for my breakfast choices, BUT… every now and then I do love a decadent, over the top breakfast. A real gut-buster, but oh soooo good! This one definitely fits the bill for DECADENT!
My husband and I had the opportunity to have a weekend getaway on the Oregon coast (the town of Newport) several years ago. We especially enjoyed a breakfast out at one particular restaurant.
I ordered this dish, and was blown away with how amazing it tasted (French toast calories aside… *cough cough). I’ve remembered that yummy breakfast ever since, and last Fall I decided to try making my own version of it at home, and it was delicious! Here’s how to make it:
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How To Make Blueberry and Cream Cheese-Stuffed French Toast
In medium sized bowl, combine cream cheese filling ingredients (with lemon zest for added flavor). Use a mixer or fork to blend well, until smooth. Set aside.
In a medium sized saucepan, place blueberries, water, cornstarch and granulated sugar. Cook on low heat, stirring occasionally, until blueberries “pop” (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.
In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.
Layering The French Toast For Cooking
To prepare, divide the cream cheese mixture evenly and spread on two pieces of French bread. Evenly top with some of the blueberry mixture. DO NOT USE ALL OF IT- SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH.
Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of French bread on top of blueberries.
Time To Cook The Blueberry And Cream Cheese-Stuffed French Toast
Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet. Place each “sandwich” into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture. Shake off excess, then place the French toast into a hot skillet.
Repeat with the other serving. Cook until bottom side is browned nicely, then very carefully turn the French toast to other side. Continue to cook until both sides are crispy and browned. This will take a few minutes.
Once cooked/browned, transfer French toast to serving plate. Spoon some of the reserved blueberry sauce over the top of the blueberry and cream cheese-stuffed French toast, then add a dollop of whipped cream, if desired. You’ll notice my whipped cream on this serving melted from the heat by the time I finally got a photo… oh well… you get the idea, right?
Serve and enjoy every bit of this decadent breakfast, THEN go for a long walk to work it off! I totally recommend that, by the way… ha ha! It’s all about BALANCE!
The stuffed French toast is high in calories (the equivalent of one large Cinnabon, by the way – yikes!). If you want to consume less calories but still enjoy this dish, cut it in half once you’re done cooking it, THEN add the blueberry topping! It will be messy, but GOOOOOD!
Have a great day! Make it a good one! And get those walking shoes out… you’re gonna need a walk after this scrumptious stuffed French toast breakfast!
Looking For More Decadent BREAKFAST Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully decadent breakfast recipes, including:
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Blueberry Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!
- 1 teaspoon lemon zest
- 4 ounces cream cheese , low fat
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 1 teaspoon cornstarch
- 2 Tablespoons granulated sugar
- 2 Tablespoons water
- 4 slices French bread , approx. 1" thick per slice
- 3 eggs
- 1/4 cup milk , low-fat
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons butter
- Whipped cream , OPTIONAL for topping
In medium sized bowl, combine cream cheese filling ingredients. Use a mixer to blend until smooth. Set aside.
In a medium sized saucepan, place blueberries, cornstarch and granulated sugar. Cook on low heat, stirring occasionally, until blueberries "pop" (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.
In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.
To prepare, divide the cream cheese mixture evenly and spread on two pieces of french bread. Evenly top with some of the blueberry mixture (DO NOT USE ALL OF IT-SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH). Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of french bread on top of blueberries.
Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet. Place each "sandwich" into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture. Shake off excess, then place french toast onto hot skillet. Repeat with other serving. Cook until bottom side is browned nicely, then very carefully turn french toast to other side and continue to cook until both sides are crispy and browned. This will take a few minutes.
Once cooked/browned, transfer french toast to serving plate. Spoon some of the reserved blueberry sauce over the top of the dish, then add a dollop of whipped cream, if desired. Serve and enjoy, THEN go for a long walk to work it off! (ha ha)
NOTE: Caloric calculation does not include whipped cream topping (as it is optional).
TIP: If you wish to have less calories, cut the french toast in half after removing it from skillet, THEN cover the top with the blueberry filling, etc. Still all the taste, but half the calories!
Here’s one more to pin on your Pinterest boards!
It looks like you used a flavored-type Italian bread. Can you please the exact kind you used? Thanx for your help
Hi, Ginny-I use a standard loaf of French bread from the grocery store. This particular loaf had sesame seeds and poppy seeds on top.