Delicious stuffed French toast with a sweet-tangy blueberry compote and smooth cheesecake filling. Quick to assemble and impressive to serve.

Ingredients

Cheesecake Filling

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Blueberry Compote

• 1 cup blueberries (fresh or frozen)
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

French Toast

• 4 thick slices brioche or challah
• 2 large eggs
• ½ cup milk (or cream)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tbsp butter (for frying)

Instructions

1. Cheesecake filling: Beat cream cheese, powdered sugar and vanilla until smooth. Transfer to a piping bag or small bowl; refrigerate.
2. Blueberry compote: In a small saucepan, combine blueberries, sugar and lemon juice. Cook over medium heat until berries break down (~5–7 min). If thicker compote desired, stir in cornstarch slurry and simmer 1 min. Remove and cool slightly.
3. Custard: Whisk eggs, milk, vanilla and cinnamon in a shallow dish.
4. Assemble: Spread/pip cheesecake filling on two bread slices, spoon blueberry compote over the filling, top with remaining bread to make sandwiches.
5. Cook: Dip each sandwich briefly in the custard (both sides). In a skillet over medium heat, melt butter and cook sandwiches 2–3 minutes per side until golden and cooked through.
6. Serve: Plate, top with extra blueberries, powdered sugar and maple syrup if desired. Serve immediately.

Tips & Variations

• Make compote ahead and refrigerate up to 3 days.
• Use cream for richer custard or almond milk for dairy-free.
• For more tartness, add lemon zest to the compote.