Indulge in the delightful combination of creamy cheesecake and fresh blueberries, all wrapped in thick slices of French toast.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Pan-frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 slices of thick bread (such as brioche or challah)
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh blueberries
4 large eggs
1/2 cup milk
1 teaspoon ground cinnamon
1 tablespoon butter
Maple syrup, for serving
Instructions
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the fresh blueberries. Set aside.
Take four slices of the thick bread and spread a generous layer of the blueberry cheesecake mixture on each slice. Top with the remaining four slices to create sandwiches.
In a shallow dish, whisk together the eggs, milk, and ground cinnamon until well combined.
Heat a large skillet or griddle over medium heat and add the butter, allowing it to melt and coat the surface.
Dip each sandwich in the egg mixture, ensuring both sides are well coated.
Place the sandwiches in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove from the skillet and serve warm, drizzled with maple syrup.
Notes
For a richer flavor, try adding a teaspoon of lemon zest to the cream cheese mixture.
You can also substitute the blueberries with strawberries or raspberries for a different fruit twist.