Blueberry Stuffed French Toast

This Blueberry Stuffed French Toast may seem stuffy and labor intensive, but it comes together quite easy.

Blueberry Stuffed French Toast

Are you like me, hanging onto the last bit of summer fruit?

There’s something about the warm weather that has me wanting berries, cobblers, and shortcakes on rotation. Technically, our blueberries in the southern part of the state have been on their way out but as I was grabbing peaches at our neighborhood produce stand for a weekend cobbler, I remembered I have blueberries in the freezer from last year’s trip to the u-pick blueberry farm.

On the weekends, I like to make our mornings a bit special. After a busy and long week grabbing breakfast bars, cereal or a banana on the way out, it’s nice to have something that requires you to sit down and recap the week.

Blueberry Stuffed French Toast

This recipe accommodates just the two of us, but you can easily double the recipe if you need to serve 4.

Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 (4 ounce) package cream cheese, softened
  • 2 tablespoons pecans, chopped
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon lemon juice
  • 4 slices bread
  • 1/2 cup blueberries
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon confectioners sugar, topping


    In the bowl of a stand mixer, whip together the cream cheese, pecans, brown sugar and lemon juice until soft and creamy. Spread over one side of each piece of bread. Divide the blueberries in half and add them to 2 of the slices, avoiding the edges and pressing down slightly to keep them from rolling off. Top the blueberries with the remaining slices of bread, cream cheese facing down.
    Beat the egg with the milk, vanilla extract and cinnamon until well blended. **I pour the egg mixture into a shallow baking dish to make dipping a bit easier than in a bowl.
    Spray a skillet with non-stick cooking spray and heat over medium-high heat.
    Once the skillet is hot, dip each blueberry sandwich into the egg mixture on both sides; fry in the hot skillet until golden brown, about 3 minutes per side. Cut the sandwiches in half and sprinkle with the confectioners sugar. Serve immediately.

With football season upon us, our leisurely Saturdays together become few and far between so I’m soaking them up while I can. While I utilized blueberries I had on hand for the Stuffed Blueberry French Toast, you’re not limited in any way, shape or form with the fruit you choose. I was planning on peaches because I was already buying peaches for the cobbler, but thought that might be a bit overkill. Strawberries would be marvelous and I plan on making it with bananas with a bit of bourbon whipped cream on the side soon, too.

It’s seriously so easy, so delicious, and if there’s any drawback, it’s that it creates a bit of clean up. Other than that, it’s a weekend breakfast treat that can’t be beat. A perfect adios to the summer season.