Ingredients
- 8 slices day-old brioche bread
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon powdered sugar for garnish
Instructions
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Spread the blueberry cheesecake mixture evenly onto four slices of brioche bread.
- Top with the remaining bread slices to form sandwiches.
- In a shallow bowl, whisk together the eggs, milk, granulated sugar, and cinnamon.
- Heat a skillet over medium heat and melt the butter.
- Dip each stuffed sandwich into the egg mixture, coating both sides.
- Cook the sandwiches in the skillet for 3–4 minutes per side until golden brown.
- Remove from the skillet and allow to rest briefly.
- Slice and serve warm with maple syrup and powdered sugar.
Notes
- Day-old bread works best because it absorbs the egg mixture without becoming soggy.
- Challah or thick Texas toast can replace brioche.
- Frozen blueberries can be used if thawed and drained first.
- Add lemon zest to the filling for a brighter flavor.
- Top with sliced almonds or extra berries for added texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sandwich
- Calories: 390 kcal
- Sugar: 16 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 125 mg
