I created Blueberry Brioche French Toast featuring thick brioche slices stuffed with lemony cream cheese and fresh blueberries, all crowned in a glossy homemade blueberry sauce that hides a delightful surprise.

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I still cant get over the first time I bit into my Blueberry Brioche French Toast. Thick slices of brioche loaf cradle a whipped cream cheese filling, and the contrast is weirdly addictive.

There are little pops of flavor and a glossy top that makes every bite feel like a small celebration. I messed up on my first try and left it soggy, but after a few tries it became something I make when I actually want to impress without trying too hard.

Youll find it fluffy and just a bit crisp, rich yet bright, and honestly I cant stop eating it.

Ingredients

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Brioche loaf: soft, buttery bread, high in carbs, low fiber, adds richness.
Cream cheese: rich and creamy, mostly fat, some protein, gives tang and silkiness.
Blueberries: fiber and antioxidants, sweet but slightly tart, brightens flavor and color.
Eggs: great protein punch, helps set custard, adds richness and structure.
Milk or half and half: adds creaminess, calcium and fat, makes batter smooth.
Lemon zest and juice: tiny vitamin C boost, bright acidic lift, cuts sweetness.
Cinnamon and vanilla: warm aroma, hint of spice, makes it taste cozy and sweet.

Ingredient Quantities

1 brioche loaf (about 1 lb), cut into 8 thick slices, give or take

8 oz cream cheese, softened

2 tbsp granulated sugar (for the cheese filling)

1 tsp lemon zest plus 1 tbsp fresh lemon juice, divided

1 cup fresh blueberries for stuffing

4 large eggs

1 cup whole milk or half and half

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

pinch of salt

2 tbsp unsalted butter for cooking

Blueberry sauce: 1 cup blueberries (fresh or frozen)

Blueberry sauce: 1/4 cup granulated sugar

Blueberry sauce: 1 tsp cornstarch mixed with 1 tbsp water

Blueberry sauce: 1 tbsp lemon juice

1 tbsp unsalted butter for the sauce (optional but nice)

powdered sugar for dusting, about 2 tbsp, optional

maple syrup for serving, optional

How to Make this

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1. Make the lemon cream cheese filling: beat 8 oz softened cream cheese with 2 tbsp granulated sugar, 1 tsp lemon zest and half of the 1 tbsp lemon juice until smooth; fold in 1 cup fresh blueberries gently so they don’t smash.

2. Prep the brioche: cut the loaf into 8 thick slices, pair them into 4 sandwiches or slice a pocket if you like; spread the cream cheese mixture on 4 slices and top with the other 4 to make 4 stuffed sandwiches. press edges a little so filling stays put.

3. Whisk the custard: in a shallow dish whisk 4 large eggs with 1 cup whole milk (or half and half), 1 tsp vanilla, 1/2 tsp ground cinnamon, a pinch of salt and the remaining half of the 1 tbsp lemon juice.

4. Heat the pan: melt 2 tbsp unsalted butter in a large skillet over medium heat until foamy. keep the heat moderate so the outside browns but the inside warms through.

5. Dip and soak: dip each stuffed sandwich into the egg mixture, soak about 10-15 seconds per side for thick brioche (longer if you want it custardy, shorter if bread is fragile). let excess drip off.

6. Cook the french toast: place sandwiches in the skillet and cook 3 to 4 minutes per side until deep golden and cooked through, adding more butter if needed. transfer to a low oven (about 200 F) to keep warm if making a batch.

7. Make the blueberry sauce: in a small saucepan combine 1 cup blueberries (fresh or frozen) and 1/4 cup granulated sugar over medium heat until berries release juice, then stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and 1 tbsp lemon juice; simmer until thickened about 1 to 2 minutes, stir in 1 tbsp unsalted butter if using for shine.

8. Finish and plate: stack or place the stuffed french toast on plates, spoon warm blueberry sauce over them, dust with about 2 tbsp powdered sugar if you want it pretty.

9. Serve with maple syrup if desired and eat right away. tip: make the filling ahead and keep chilled, and if your filling oozes use a zipper bag to pipe it onto slices so it stays neat.

Equipment Needed

1. Serrated knife and cutting board, for slicing the brioche
2. Medium mixing bowl, to beat the cream cheese filling
3. Hand mixer or sturdy whisk, for smoothing the cream cheese (hand whisk works but takes more elbow)
4. Rubber spatula, for folding in blueberries and scraping the bowl
5. Shallow dish or pie plate, for whisking and soaking the custard
6. Measuring cups and spoons, for accurate sugar, milk and lemon juice
7. Large nonstick or cast iron skillet, for frying the stuffed french toast
8. Small saucepan, for simmering the blueberry sauce
9. Slotted spatula or tongs, for flipping and draining excess egg mixture
10. Baking sheet or ovenproof plate and cooling rack, to keep cooked toasts warm while you finish the batch

FAQ

Q: Can I use frozen blueberries for the stuffing and the sauce? A: Yes, you can, but do a little prep first. For stuffing thaw and drain them so they dont make the cream cheese runny. For the sauce frozen is fine straight into the pan, just give it an extra minute or two to break down.

Q: How do I keep the French toast from getting soggy or falling apart? A: Don't overstuff, seal the edges or make them as sandwiches, and chill the assembled pieces 10 to 20 minutes so the filling firms up. Dip the slices quickly in the custard, cook over medium-low heat and be patient so the inside heats through without burning the outside.

Q: Can I make this ahead or freeze it? A: Yep. You can assemble and refrigerate up to 24 hours before cooking. For freezing, assemble and wrap each piece tightly and freeze up to 1 month. Reheat in a 350 F oven until hot, about 12 to 18 minutes from frozen, flipping once.

Q: What if my bread is fresh and soft, will that still work? A: It will, but fresh soft bread soaks faster. Use slightly shorter dip times and handle gently. If you have day-old brioche, thats ideal because it soaks without collapsing.

Q: Can I bake these instead of frying? A: Yes. Arrange dipped pieces on a buttered sheet, bake at 350 F for 12 to 20 minutes, flip halfway. If very thick or stuffed, check at 20 minutes and tent with foil if the tops brown too fast.

Q: Any good swaps for dairy or eggs? A: For dairy-free use a vegan cream cheese and almond or oat milk, and replace butter with a neutral oil or vegan butter. For eggs try a flax-egg replacement (1 tbsp ground flax + 3 tbsp water per egg) but the texture will be a bit different, and you might need to thicken the custard with a little extra cornstarch.

Blueberry Stuffed French Toast Recipe Substitutions and Variations

Brioche loaf: use challah or thick Texas toast, both soak well. If your bread is super fresh dry the slices in a 325 F oven for 8 to 10 minutes so they dont fall apart when you stuff them.
Cream cheese: swap for mascarpone for almost the same texture, or full fat ricotta blended with 2 tbsp powdered sugar and a little lemon zest to copy the tang and creaminess.
Whole milk or half and half: try full fat coconut milk for richness, or unsweetened oat or soy milk for a dairy free option. For extra richness mix 3/4 cup milk with 1/4 cup heavy cream.
Cornstarch (for the sauce): use arrowroot or tapioca starch at the same amount, or just simmer the blueberries longer until syrupy and let them cool, theyll thicken as they cool.

Pro Tips

– Chill or briefly freeze the assembled sandwiches for 15 to 20 minutes before cooking so the filling firms up and stays put. It makes them way easier to handle, and if your filling still wants to ooze use a piping bag or even a zipper bag with the corner snipped for neater assembly.

– Keep the pan temp moderate and be patient, don’t crank the heat to get color fast or the center will stay cold. If you want to be nerdy about it a quick probe temp of around 160 F in the middle means safe and set without overcooking, but just eyeballing the color and giving a little gentle time works too.

– Small tweaks to the sauce and filling make a big difference: add a pinch of salt and a bit more lemon zest to the cream cheese to cut the sweetness, and for the sauce add the cornstarch slurry slowly so it doesnt clump. Finish the sauce with a dab of butter for shine and, if you like it super smooth, press it through a sieve.

– Make ahead and keep crisp: the cream cheese can be made a day ahead, assemble just before cooking or chill fully if you need to prep. If cooking a batch, keep done pieces on a wire rack in a low oven (about 200 F) not stacked, and reheat in a toaster oven or oven rather than the microwave so the crust stays crisp.

Blueberry Stuffed French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

448

kcal

Equipment: 1. Serrated knife and cutting board, for slicing the brioche
2. Medium mixing bowl, to beat the cream cheese filling
3. Hand mixer or sturdy whisk, for smoothing the cream cheese (hand whisk works but takes more elbow)
4. Rubber spatula, for folding in blueberries and scraping the bowl
5. Shallow dish or pie plate, for whisking and soaking the custard
6. Measuring cups and spoons, for accurate sugar, milk and lemon juice
7. Large nonstick or cast iron skillet, for frying the stuffed french toast
8. Small saucepan, for simmering the blueberry sauce
9. Slotted spatula or tongs, for flipping and draining excess egg mixture
10. Baking sheet or ovenproof plate and cooling rack, to keep cooked toasts warm while you finish the batch

Ingredients

1 brioche loaf (about 1 lb), cut into 8 thick slices, give or take
8 oz cream cheese, softened
2 tbsp granulated sugar (for the cheese filling)
1 tsp lemon zest plus 1 tbsp fresh lemon juice, divided
1 cup fresh blueberries for stuffing
4 large eggs
1 cup whole milk or half and half
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
pinch of salt
2 tbsp unsalted butter for cooking
Blueberry sauce: 1 cup blueberries (fresh or frozen)
Blueberry sauce: 1/4 cup granulated sugar
Blueberry sauce: 1 tsp cornstarch mixed with 1 tbsp water
Blueberry sauce: 1 tbsp lemon juice
1 tbsp unsalted butter for the sauce (optional but nice)
powdered sugar for dusting, about 2 tbsp, optional
maple syrup for serving, optional

Directions

Make the lemon cream cheese filling: beat 8 oz softened cream cheese with 2 tbsp granulated sugar, 1 tsp lemon zest and half of the 1 tbsp lemon juice until smooth; fold in 1 cup fresh blueberries gently so they don't smash.
Prep the brioche: cut the loaf into 8 thick slices, pair them into 4 sandwiches or slice a pocket if you like; spread the cream cheese mixture on 4 slices and top with the other 4 to make 4 stuffed sandwiches. press edges a little so filling stays put.
Whisk the custard: in a shallow dish whisk 4 large eggs with 1 cup whole milk (or half and half), 1 tsp vanilla, 1/2 tsp ground cinnamon, a pinch of salt and the remaining half of the 1 tbsp lemon juice.
Heat the pan: melt 2 tbsp unsalted butter in a large skillet over medium heat until foamy. keep the heat moderate so the outside browns but the inside warms through.
Dip and soak: dip each stuffed sandwich into the egg mixture, soak about 10-15 seconds per side for thick brioche (longer if you want it custardy, shorter if bread is fragile). let excess drip off.
Cook the french toast: place sandwiches in the skillet and cook 3 to 4 minutes per side until deep golden and cooked through, adding more butter if needed. transfer to a low oven (about 200 F) to keep warm if making a batch.
Make the blueberry sauce: in a small saucepan combine 1 cup blueberries (fresh or frozen) and 1/4 cup granulated sugar over medium heat until berries release juice, then stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and 1 tbsp lemon juice; simmer until thickened about 1 to 2 minutes, stir in 1 tbsp unsalted butter if using for shine.
Finish and plate: stack or place the stuffed french toast on plates, spoon warm blueberry sauce over them, dust with about 2 tbsp powdered sugar if you want it pretty.
Serve with maple syrup if desired and eat right away. tip: make the filling ahead and keep chilled, and if your filling oozes use a zipper bag to pipe it onto slices so it stays neat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.