Blueberry Cheesecake Stuffed French Toast
Serves: makes 4 sandwiches
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Kitchen Meets Girl at