Blueberry Cheesecake Stuffed French Toast
Dessert for breakfast. Let’s do it.
Nope, I’m not kidding you. It’s french toast stuffed with a blueberry cheesecake filling, and topped with more blueberries. We’re not going to discuss the Weight Watchers points on this one, okay?
But if you’re looking for a special recipe for a spring brunch (Mother’s Day, anyone??), I’ve got the recipe for you.
All you need are your standard french toast ingredients: bread, eggs, milk, cinnamon, and vanilla. Grab a block of cream cheese, a box of cheesecake instant pudding mix, and a can of blueberry pie filling. Easy peasy. Oh, and some napkins. These are a little messy!
Also pants tightening, but this might actually be worth it.
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All you have to do is create your own Pinterest Board and call it “Good Things. Spring.”
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- 8 ounces cream cheese, softened
- ½ of a 3.4-ounce package of cheesecake instant pudding mix
- 1-2 tablespoons milk
- 1 teaspoon vanilla
- 1 can Lucky Leaf blueberry pie filling
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 8 slices French bread
- 4 tablespoons butter
- powdered sugar, for serving
- In a small bowl, combine softened cream cheese, half of the package of dry pudding mix, the vanilla, and 1-2 tablespoons of milk. Whisk until ingredients are combined and the mixture is easily spreadable with a knife. If it seems too thick, add a splash more milk. Set aside.
- In a shallow bowl or pie plate, whisk the eggs, milk, cinnamon and vanilla together. Spread 4 slices of the bread with the cheesecake mixture. Top with a spoonful or two of blueberry pie filling. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.
- In a large skillet, melt the butter. Add the sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half and transfer to plates. Dust with powdered sugar and serve with the remaining pie filling.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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