An indulgent breakfast that doubles as a delightful dessert, combining rich cheesecake flavors with juicy blueberries, all enveloped in golden, buttery French toast.
Ingredients
Scale:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup fresh blueberries (plus extra for topping)
4 slices of thick bread (e.g., brioche or challah)
2 large eggs
1/2 cup milk
1 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp butter (for cooking)
Maple syrup
Powdered sugar (for dusting)
Whipped cream (optional)
Instructions
In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the fresh blueberries and set aside.
In another bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until well combined.
Spread a generous layer of the cream cheese filling on one side of a slice of bread, then top with another slice to create a sandwich. Repeat for remaining slices.
In a large skillet, melt 1 tablespoon of butter over medium heat.
Dip each sandwich into the egg mixture, allowing it to soak briefly before placing it in the hot skillet. Cook for 3-4 minutes on each side until golden brown.
Transfer the French toast to a plate, top with blueberries, a dusting of powdered sugar, and a drizzle of maple syrup. Serve warm.
