Blueberry Stuffed French Toast is made with challah bread, cream cheese, and fresh blueberries, all topped with maple syrup! Such an easy breakfast and brunch idea! 

With Mother’s Day just around the corner, you can spoil your mom with a breakfast she won’t forget! Stuffed french toast, even though it looks and sounds a little fancy, is quite easy to make. Basically, we are going to make sandwiches with cream cheese and blueberries in the middle. 

Why Use Challah Bread? 

Challah bread is also known as egg bread and is similar to brioche, except it’s made with eggs and brioche is made with oil. 

This type of bread is perfect for french toast and bread pudding. It’s really fluffy and has more flavor than traditional white bread. Also, because it is a little denser, it holds up better when dipping in egg and milk.

I am going to be using store bought sliced challah, but there are many recipes out there showing you how to make it home in a braided style. 

Ingredients Needed

• blueberries
• maple syrup
• cream cheese
• challah bread
• whole milk
• egg
• salt
• Unsalted butter
• Plain Greek yogurt

How to Make Blueberry Stuffed French Toast

Drizzle the fresh blueberries with maple syrup in a small bowl and set aside. 

In a separate bowl, mix together the cream cheese and maple syrup until smooth. 

Spread about 2 tablespoons of maple cream cheese onto 2 pieces of challah. 

Add some blueberries to each slice, and top with the other 2 pieces of bread. 

Whisk together the milk, egg, and salt into another bowl. 

Heat a skillet or griddle over medium heat and add a little butter. 

Fully coast the stuffed blueberry sandwich in the milk mixture on both sides, then place it on the griddle. Repeat these steps for the second one. 

Cook for several minutes on each side until they are golden brown. Top with maple syrup and serve! 

Tips for Making 

• If you don’t want to use challah, you can use your favorite bread. A thicker and denser bread works the best. 
• Make sure the cream cheese has softened before mixing it with the syrup so it’s easier to stir. 
• Swap the maple syrup for honey if you don’t have any. 
• Don’t overstuff the french toast or it will ooze out when cooking, making a mess. 
• Fresh blueberries work the best for this recipe
• Swap out the blueberries for another fruit of your choice. Strawberries, peaches, and bananas always go well with the cream cheese filling.
• If you don’t want to use whole blueberries, you can mash them up into the cream cheese mixture. 
• For thinner bread such as white bread, if it’s a day or two old (sort of stale) it holds up better. 

What to Serve with Stuffed French Toast

• Add a dollop of whipped cream or Greek yogurt 
• Drizzle nut butter over the toast 
• Sprinkle chopped walnuts or pecans on top 
• Serve with other breakfast food like bacon, sausage, eggs, for more fresh fruit

More Easy Breakfast Recipes to Try:

• Oatmeal Cherry Bars
• Almond Flour Zucchini Muffins
• Cinnamon Overnight Oats
• Carrot Cake Porridge
• Blueberry Chia Muffins
• Chicken Breakfast Sausage

Blueberry Stuffed French Toast

Blueberry Stuffed French Toast is made with challah bread, cream cheese, and fresh blueberries, all topped with maple syrup! Such an easy breakfast and brunch idea! 

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Author: Abbie

Ingredients

• 6 ounces blueberries
• 2 tablespoons maple syrup divided
• 4 ounces cream cheese softened
• 4 slices challah bread
• ½ cup whole milk
• 1 egg beaten
• ¼ teaspoon kosher salt
• Unsalted butter
• Plain Greek yogurt

Instructions

• In a bowl, add blueberries and 1 tablespoon maple syrup and mix together.
• In a separate bowl, add remaining 1 tablespoon maple syrup and cream cheese and mix together till smooth.
• Spread cream cheese mixture on each of the challah slices. Place some (approximately 2 tablespoons, being careful not to overstuff) blueberries on two of the slices and top with the remaining two slices. Press firmly to make a sandwich.
• In a separate bowl, add milk, egg, and salt and whisk together.
• In a large skillet over medium heat, add 1 tablespoon butter.
• Place one challah sandwich into the bowl with the milk mixture, fully coating it, then place in the skillet. Repeat with second sandwich.
• Cook 3 to 4 minutes till golden brown. Flip over and cook 3 to 4 minutes on the other side.
• Serve with dollop of plain Greek yogurt and remaining blueberries.

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