This recipe for French Toast Stuffed with Blueberry Cream Cheese is a snap to make and so delicious even the pickiest eaters will want to eat breakfast!
One of my “staples” in my pantry is fruit pie filling… I use pie filling for so many things… the other day I added it as a surprise center to muffins...and another one of the things I do with it is flavoring cream cheese. I love to mix cream cheese with fruit…fresh fruit, jellies, jams, pie fillings… you name it…. it’s great on toast and bagels… even crackers.
I also use it as a filling in stuffed French Toast. … it’s absolutely terrific and you can make it in minutes.
This recipe will make approximately four stuffed French Toast. The quantities for making this do not have to be exact… so alter it as you see fit making the amounts you need. Leftover Blueberry Cream Cheese will surely not go to waste… as for the leftover pie filling… I will be publishing more recipes you can make with it… just store it in the fridge in an airtight container.
You can substitute milk for the heavy cream…but the heavy cream gives it a really luscious rich taste.
I hope you try this….
Recipe: French Toast Stuffed with Blueberry Cream Cheese
All you need:
8 slices of white bread
4 ounces Philadelphia cream Cheese (1/2 an 8 oz. brick)
2/3 cup canned blueberry pie filling, divided
3 eggs, slightly beaten
3 tablespoons heavy cream
Pinch of salt
¼ teaspoon cinnamon
½ teaspoon granulated sugar
½ teaspoon vanilla
3-4 tablespoons butter
Powdered sugar for garnish
All you need to do:
In a mini processor, add the cream cheese and 1/3 cup blueberry pie filling. Pulse a few times until well mixed. (You can hand mix this with a fork in a small bowl also if you don’t have a mini processor). Set aside.
In a small bowl beat the eggs, heavy cream, cinnamon, vanilla, salt, and granulated sugar.
Pour the egg mixture into an 8 x 8 baking dish or any other flat dish (this will be used to dunk the bread).
Heat a skillet on medium high.
Melt 1 tablespoon butter…. making sure the butter coats the griddle.
Take one slice of bread and place a large dollop of blueberry cream cheese in the center… using a knife spread the cream cheese to about ¼ of an inch from the crust.
Using the reserved 1/3 cup blueberry pie filling... dollop about a teaspoon blueberry pie filling on top of the cream cheese mixture.
Place another slice of bread on top and gently press the bread together..
Quickly dip the bread into the egg mixture and turnover and dip the other side…. Do not leave in the egg mixture long… otherwise the bread will get mushy.
Place the French Toast on the hot griddle.
Cook until bottom is golden… then flip and cook other side until golden.
When both sides are golden… remove to serving plate… cut in half.
Sprinkle with powdered sugar.
Repeat with other bread… adding butter to griddle as needed.
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