Description

Delicious and indulgent Cream Cheese Stuffed French Toast with Blackberry offers a perfect combination of creamy, sweet, and fruity flavors. This recipe features soft brioche or challah bread stuffed with a luscious cream cheese and mashed blackberry filling, dipped in a cinnamon-spiced custard, and cooked to golden perfection on the stovetop. Ideal for a special breakfast or brunch, it’s easy to prepare and serves four.

Ingredients

Scale

Bread and Filling

8 slices brioche or challah bread (about 1-inch thick)
4 oz cream cheese (softened)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup fresh or thawed blackberries

Custard Mixture

4 large eggs
1 cup whole milk
1/2 teaspoon cinnamon
1/4 teaspoon salt

For Cooking and Serving

1 tablespoon butter (for cooking)
Additional powdered sugar (for serving)
Maple syrup (for serving)

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Instructions

Prepare the Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently mash the blackberries with a fork and fold them into the cream cheese mixture, blending well but keeping some texture.
Assemble the Sandwiches: Spread the cream cheese and blackberry filling evenly onto 4 slices of bread. Top each with the remaining 4 slices to create 4 sandwiches, pressing lightly to seal.
Make the Custard Mixture: In a shallow dish, whisk together the eggs, whole milk, cinnamon, and salt until fully combined and slightly frothy.
Heat the Pan: Warm a large skillet or griddle over medium heat and melt the butter to coat the surface evenly.
Dip the Sandwiches: Dip each sandwich into the egg mixture, allowing both sides to soak for a few seconds to absorb the custard without becoming soggy.
Cook the French Toast: Place the soaked sandwiches on the heated skillet. Cook each side for 3–4 minutes or until golden brown and cooked through, flipping carefully to avoid breaking.
Serve: Serve the stuffed French toast warm, dusted generously with powdered sugar and drizzled with maple syrup for a delightful sweet finish.

Notes

For a tangier twist, add a splash of lemon juice to the blackberry filling.
Strawberries or blueberries can be used instead of blackberries as a delicious variation.
Using day-old bread yields better texture by absorbing the custard without falling apart.
Make sure not to oversoak the bread to prevent it from becoming too soggy and difficult to handle.