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Blueberry Stuffed French Toast

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Prep Time 20 minutes
Cook Time
Serving Yield 8-9 sandwiches

It's a simple fact that French toast is better when it's stuffed with a sweet and lemony blueberry cream cheese filling. Though it's not required, we highly recommend making these French toast sandwiches with all organic ingredients, including a high quality whole wheat sourdough or sandwich bread from your local bakery. Enjoy them for breakfast or dessert with a side of orange juice or seasonal berries!

By: Jocelyn at Mint + Mallow


For the filling:

  • 8 ounces (227g) organic cream cheese, room temperature
  • 1 cup (113g) organic confectioners’ sugar
  • 1 tablespoon organic lemon juice

For the French toast:

  • 4 large (200g) Pete and Gerry’s Organic Eggs
  • 1 1/4 to 1 1/2 cups (155-190g) of fresh or frozen and thawed organic blueberries
  • 1 1/3 cups (303g) organic milk
  • 1 teaspoon organic vanilla extract
  • 3/4 teaspoon organic ground cinnamon, optional
  • 16-18 slices (454g) of whole wheat organic bread
  • Organic butter for greasing pan


To make the filling:


Using a whisk or hand mixer on low speed, stir together cream cheese, confectioners' sugar, and lemon juice until well blended and spreadable. Set aside.

To make the French toast:

Step 1

In a medium-sized bowl, whisk together eggs, milk, vanilla and cinnamon until well blended. Set aside.


Lay all the bread slices out on a clean counter or baking pans. Drop one tablespoon of cream cheese filling on top of each bread slice, and using a spoon or butter knife, spread filling to cover the surface evenly (if using an artisan style loaf that is larger than a standard loaf, you may need to add extra filling to properly cover the whole slice).


Sprinkle 8-10 blueberries over half of the slices (add extra blueberries if desired). Top each blueberry bread slice with a non-blueberry slice (with the filling side facing inwards and press the two pieces together to seal the sandwich.


Heat a pan over medium-low heat with just enough butter to lightly coat the bottom of the pan. We recommend a low heat and slow cook to allow the cream cheese to get nice and melty, so watch the pan carefully.


Re-stir the egg mixture briefly to distribute the cinnamon, then dip each side of one sandwich in the mixture (for best results, dip each side briefly, but do not soak in the egg coating). Cook sandwich for 4-5 minutes until golden brown on the bottom, then flip and cook for 4-5 minutes on the other side until browned. Repeat dip and cook process with all other sandwiches, adding additional butter to the pan when necessary.


Serve sandwiches warm and store any leftovers in the refrigerator.

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