Blueberry Stuffed French Toast
This delicious Blueberry Stuffed French Toast is a delightful breakfast treat that combines the sweetness of ripe blueberries with creamy layers of mascarpone cheese. The toast is golden brown on the outside and soft on the inside, perfect for a special breakfast or brunch.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 frying pan or griddle
- 1 spatula
- 1 measuring cups and spoons
- 1 bread knife
- 1 serving plate
Ingredients
- 8 slices thick bread (such as brioche or challah)
- 1 cup fresh blueberries Can substitute with other berries such as strawberries or raspberries.
- 1 cup mascarpone cheese
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 tablespoons butter More butter may be needed for cooking additional sandwiches.
- powdered sugar For serving, optional.
Instructions
- In a bowl, combine the mascarpone cheese, half of the blueberries, and 1 tablespoon of sugar. Mix until well combined and set aside.
- In another bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and remaining sugar until smooth.
- Take 4 slices of bread and spread a generous amount of the mascarpone filling on each slice. Top each filled slice with the remaining blueberries, then place another slice of bread on top to create a sandwich.
- Preheat a frying pan or griddle over medium heat and add 1 tablespoon of butter.
- Dip each sandwich into the egg mixture, ensuring both sides are coated.
- Place the sandwiches in the frying pan and cook for 3-4 minutes on each side until golden brown and crispy. Add more butter if necessary for cooking the remaining sandwiches.
- Once cooked, remove from the pan and let cool slightly. Dust with powdered sugar before serving if desired.
Notes
You can substitute other berries such as strawberries or raspberries if preferred.
Serve with maple syrup or honey for extra sweetness.
Leftover stuffed French toast can be stored in the refrigerator for up to 2 days and reheated in the toaster or microwave.