EASY Blackberries and Cream Stuffed French Toast
This Easy Blackberries and Cream Stuffed French Toast is a delicious and indulgent breakfast or brunch recipe featuring thick bread stuffed with a creamy cream cheese filling and fresh blackberries, then soaked in custard and cooked to golden perfection.
Servings: 4 servings
Ingredients
- 8 slices thick white bread or brioche day-old bread works best
- 8 oz cream cheese softened, use a -certified brand
- 1 cup fresh blackberries
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cinnamon
- Butter or oil for cooking
- Powdered sugar for dusting (optional)
- Maple syrup or honey for serving
Instructions
Prepare the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until smooth and creamy. If you want a touch of sweetness, you can add a teaspoon of sugar or honey to the cream cheese and mix until well combined. Set aside.
Assemble the Stuffed French Toast
- Take one slice of bread and spread about 2 tablespoons of the cream cheese mixture evenly over one side. Top with a generous handful of fresh blackberries. Place another slice of bread on top to create a sandwich. Repeat with the remaining bread slices, cream cheese, and blackberries.
Make the Custard Mixture
- In a large shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
Dip the Sandwiches
- Heat a large skillet or griddle over medium heat and add a little butter or oil to coat. Dip each stuffed sandwich into the custard mixture, allowing the bread to soak up the liquid for about 20-30 seconds per side. Be gentle to avoid the filling spilling out.
Cook the French Toast
- Place the soaked sandwiches on the hot skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Cook in batches if necessary, adding more butter or oil as needed.
Serve
- Remove the French toast from the skillet and place on serving plates. Dust with powdered sugar if desired and drizzle with maple syrup or honey. Serve immediately while warm and enjoy!
Equipment
- Medium Bowl
- Large shallow bowl
- Large Skillet
- Griddle
Notes
Use thick, sturdy bread like brioche or challah and day-old bread for best results. Soften cream cheese before spreading. Be careful not to soak the sandwiches too long to prevent sogginess. Cook on medium heat to avoid burning. For variations, try different fruits, fillings, or vegan substitutes. Leftovers can be stored in the fridge for up to 2 days or frozen for up to 1 month.