Blueberry Stuffed French Toast – it’s so easy to make!

Delicious creamy blueberry filling sandwiched between two thick slices of bread and fried to perfection.

I love breakfast food – especially making “breakfast for dinner” as we say around here.

There is something about breakfast and brunch food that is just so comforting.

I especially love pancakes and waffles and French toast 🙂

I can’t remember when or where I had a blueberry stuffed French toast for the first time, but I remember absolutely loving it!

I knew I wanted to recreate it at home and after some research and trying it out, I found out that it is so easy to make!

Stuffed French toast is one of those dishes that looks like it took you hours to make but it actually is fairly easy and doesn’t take too much time in the kitchen 😉

Blueberry Stuffed French Toast | French Toast | Stuffed French Toast Recipe | Easy French Toast Recipe | Taking brunch to a whole new level with this recipe! It's so delicious and so easy to make . . . find the recipe at SixCleverSisters.com. — Pin this recipe for later!

You make this pretty much just like normal French toast – except instead of dipping ONE piece of bread in your egg mixture, you’re dipping a “sandwich” into the egg mixture.

So it is really not much harder than good old-fashioned French toast but the outcome is ten times better.

The filling between the pieces of bread is blueberries, cream cheese, sour cream, a little powdered sugar, and some cinnamon! (If you don’t like blueberries, you can always opt to make a ‘plain’ cream cheese stuffed French toast).

Sandwich some of the delicious creamy filling between a couple pieces of your favorite thick bread (see notes at the end of the post to know what bread works best), dip the sandwich in the egg mixture, fry it up, and serve with a pat of butter, warm maple syrup, fresh blueberries, whipped topping, and/or powdered sugar. Fresh whipped topping makes the best topping for French toast – whip your heavy whipping cream with just a touch of sugar and a splash of vanilla and it will complement the stuffed French toast beautifully!!

And serve it with a cup of hot coffee. Of course 😉

*If you want your blueberry stuffed French toast to be a little extra, you can serve it with a warm blueberry sauce instead of your traditional maple syrup!

When we were growing up, my family would travel to Maine every September and they have some of the. best. blueberry syrup up there. My husband and I honeymooned in Maine, and eating those tiny Maine blueberries nestled in that sticky warm blueberry syrup on a stack of fresh hot buttermilk pancakes for breakfast was the most perfect way to start the day . . . 🙂

Blueberry Stuffed French Toast

Yield: 6 servings

Ingredients

12 slices of thick bread (see note)
8 ounces cream cheese, softened
8 ounces sour cream
12 ounces blueberries
1 tablespoon cinnamon
2 teaspoons vanilla
1/2 cup powdered sugar
4 eggs
1/4 cup milk
1 tablespoon cinnamon
2 teaspoons vanilla
butter, for frying
toppings - blueberries, maple syrup, powdered sugar, whipped topping, etc.

Instructions

Combine softened cream cheese, sour cream, blueberries, cinnamon, vanilla, and powdered sugar. Mix well.
Chill for 20-30 minutes.
Whisk together milk and cinnamon.
Add in the eggs and vanilla. Whisk thoroughly until the eggs are completely beaten in with the milk.
Spread about 1/4 - 1/3 cup of the cream cheese filling on to a piece of bread. Add another piece of bread on top to make a "sandwich".
Dip the "sandwich" into the egg mixture to thoroughly coat it.
Heat butter over medium heat in a skillet on the stove.
When the butter has melted, add the "sandwich" to the pan and fry until golden brown (about three minutes per side).
Serve hot with fresh blueberries, syrup, and other toppings of your choice.

Notes

Use a good thick bread such as Challah, Brioche, or Texas Toast. If your bread isn't stale, leave it out overnight or toast it before using to ensure it holds up the creamy filling and fries up nice and crispy.

(Let me know if you’ve made this recipe!)

You may have some concerns about why your French toast isn’t turning out like your favorite diner’s perfect crispy French toast:

“How do I get my French toast to not be soggy???”

Make sure you use a thick bread – the best types of bread for French toast are Brioche, Schwebel’s Texas Toast, challah . . . think THICK slices of bread. It’s especially important to use a good thick bread when making stuffed French toast – you want the bread to be able to hold up the creamy filling inside.

“Why is my French toast sticking to the pan?”

If you don’t heat up your pan completely BEFORE you add in the French toast, your French toast will stick to the pan. Keep in mind that you need to keep the temperature at medium-low heat while cooking – not too high that it burns, and not too low that it doesn’t cook properly. French toast is best when cooked in a non-stick pan with butter. Butter rather than oil amps up the flavor and will give you a delicious crispy toast!

“What is the trick to getting the perfect French toast??”

It sounds weird but – use stale bread. If you don’t have stale bread, let the bread sit out for a few hours (or overnight) before you use it, or lightly toast it in the oven if you don’t have time for it to sit out (at 300 degrees F for about 4-5 minutes). This will ensure you get that crispy, diner-like French toast!

“It seems like my cinnamon is always clumping up in the egg mixture. How do I prevent that from happening?”

When you make the egg mixture, start by just whisking together the cinnamon and the milk. Then add the eggs and other ingredients. And be sure to give it a little whisking between dippings 😉

“How do I prevent my French toast from having little bits of cooked egg white clinging to it?”

Make sure you really really really whisk your egg mixture together completely! It needs to be evenly combined so there are no bits of egg yolk or white in it.

I hope you enjoy this recipe!

Stuffed French toast is such a beautiful dish for a brunch with your family, a girls’ breakfast ‘date’, or a yummy comforting dinner . . .