Craving something sweet, creamy, and indulgent for your next brunch? My Blueberry Cheesecake Stuffed French Toast brings together two breakfast favorites—rich cheesecake filling and golden French toast—in one irresistible dish.

Imagine biting into warm, buttery brioche filled with sweetened cream cheese and bursting blueberries, crisped to perfection on the outside and melt-in-your-mouth tender on the inside.

Whether you’re treating yourself or serving guests, this decadent recipe is sure to become a brunch favorite.

Ingredients List

Main Ingredients

1 loaf day-old brioche (thickly sliced)
150g cream cheese, softened
2 tbsp caster sugar

1 tsp vanilla extract
½ cup blueberries (fresh or thawed if using frozen)

Custard Mixture

1 egg

½ cup milk
½ cup cream
1 tsp cinnamon

For Frying and Serving

Butter, for frying
Extra blueberries, icing sugar, and maple syrup, for topping

Using day-old brioche helps the bread soak up more of the rich custard without falling apart, making every bite of this stuffed French toast soft and custardy on the inside, and golden-crisp on the outside.

Required Kitchen Tools

Making Blueberry Cheesecake Stuffed French Toast is simple when you have the right tools at your fingertips. Here’s what you’ll need to pull it off seamlessly:

Mixing Bowl – To blend your cream cheese filling until smooth and creamy.
Whisk – Essential for preparing the custard mix.

Non-Stick Skillet or Griddle – Helps achieve that golden-brown crust without sticking.
Spatula – For flipping your stuffed French toast evenly and gently.
Shallow Dish – Ideal for soaking the sandwiches in custard without making a mess.

These basic tools ensure you’ll be flipping, stuffing, and frying like a brunch pro in no time.

Filling and Sandwich Assembly

Creating that creamy, fruity cheesecake filling is what takes this French toast to the next level. Here’s how to make and assemble the stuffed sandwiches for maximum flavor and texture.

Step 1: Make the Cheesecake Filling

In a medium bowl, combine 150g softened cream cheese, 2 tablespoons caster sugar, and 1 teaspoon vanilla extract. Mix until the texture is silky smooth and lump-free. Then, gently fold in ½ cup of blueberries, being careful not to crush them if you’re using fresh ones. If you’re working with frozen blueberries, make sure they’re thawed and drained to avoid a soggy filling.

This rich, tangy filling mimics the flavor of classic blueberry cheesecake, creating a delicious surprise inside every slice.

Step 2: Slice and Stuff the Brioche

Take your day-old brioche loaf and slice it into 8 thick slices. You’ll be building 4 sandwiches, so make sure the slices are even in thickness for consistent cooking.

On four of the slices, spread a generous layer of the cream cheese and blueberry filling. Then, top each with a second slice to close the sandwich. Press gently around the edges so the filling stays tucked inside when frying.

Pro Tip:

You can prepare these sandwiches the night before and store them in the fridge, covered, for an even quicker breakfast or brunch the next day. Just dip and fry when you’re ready to eat!

ustard Soak and Frying Instructions

Now that your brioche sandwiches are stuffed with luscious blueberry cheesecake filling, it’s time to dip them into a rich custard and cook them to golden perfection. This is where the magic really happens.

Step 1: Whisk the Custard Mixture

In a shallow bowl or dish, whisk together the following:

1 egg
½ cup milk
½ cup cream

1 teaspoon cinnamon

This custard mixture gives the French toast its classic flavor—creamy, eggy, and lightly spiced with cinnamon.

Step 2: Dip the Sandwiches

Carefully dip each sandwich into the custard mixture. Let them soak for about 20 seconds on each side, ensuring the custard penetrates the bread without making it soggy. Don’t rush this step—it’s key to that perfect soft center!

Step 3: Fry to Golden Perfection

Heat a generous knob of butter in a non-stick skillet or griddle over medium heat. Once the butter is melted and bubbling, gently place the soaked sandwiches into the pan.

Cook for 3–4 minutes per side, flipping once, until each side is deeply golden and crisp. The goal is to warm the filling, cook the custard through, and create that irresistible golden crust on the outside.

Cook in batches if needed, adding more butter as you go to keep things from sticking and to enhance that buttery finish.

Serving, Toppings & Storage Tips

Your French toast is hot off the pan, crispy, creamy, and packed with blueberries—now it’s time to serve it up in style.

Serving Suggestions

Plate each sandwich whole or sliced in halves or quarters for easy sharing. Then, pile on your favorite toppings to elevate this dish from delicious to unforgettable.

Recommended Toppings:

Extra fresh blueberries – for a burst of freshness and a pop of color.

A dusting of icing sugar – gives a beautiful, bakery-style finish.
A drizzle of warm maple syrup – ties everything together with rich, golden sweetness.

Want to get even fancier? Add a dollop of whipped cream or a spoonful of lemon curd for a brunch-worthy twist.

Storage Instructions

Short-Term Storage

If you have leftovers (though I doubt you will!), let them cool completely, then store in an airtight container in the fridge for up to 2 days. To reheat, place the French toast in a skillet over low heat or pop it in the oven at 160°C (320°F) until warmed through and crisp again.

Can You Freeze It?

Yes! These stuffed French toast sandwiches freeze surprisingly well. Wrap each one individually in foil or cling film, then place them in a freezer-safe bag. Freeze for up to 1 month. To reheat, thaw overnight in the fridge and warm in the oven or skillet for best texture.