lemon blueberry cheesecake stuffed french toast
A rich and indulgent breakfast recipe featuring creamy cheesecake filling, fresh blueberries, and a hint of lemon zest, all stuffed between golden, crispy French toast. Perfect for brunch, special occasions, or a sweet morning treat.
Equipment
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Whisk
- Mixing bowl
- knife
Ingredients
- 200 g cream cheese softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- For the French Toast:
- 8 slices thick bread brioche or challah
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
- For Stuffing:
- 1 cup fresh blueberries
- For Cooking & Serving:
- 2 tablespoons butter
- Maple syrup or honey
- Extra blueberries
- Powdered sugar for garnish
Instructions
- In a bowl, mix cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.Spread the filling on one slice of bread and add blueberries on top. Cover with another slice to make a sandwich.In another bowl, whisk eggs, milk, sugar, vanilla extract, and cinnamon.Heat a skillet over medium heat and add butter.Dip each sandwich into the egg mixture, coating both sides evenly.Cook on the skillet until golden brown on one side, then flip and cook the other side.Remove from heat and let it rest briefly.Serve warm with maple syrup, extra blueberries, and powdered sugar.