Lemon Blueberry French Toast is such an indulgent breakfast treat – it’s like if a lemon cake and blueberry French toast had a baby! Cream cheese-stuffed French toast, topped with a delicious blueberry compote. A perfectly divine way to start the weekend!
I’ll be honest, I should have shared this Lemon Blueberry French Toast recipe with you a long time ago. But every once in a while you come across something, and you want it to be yours. Just yours. At least for a little while.
And what’s more? This stuffed French toast recipe is something you that you can play around with and easily adjust to your preferences!
What is stuffed French Toast
For the uninitiated, a stuffed French toast is essentially a French toast sandwich – instead of having just some toppings, there are fillings (usually placed between the layers of toast). It’s a simple twist on one of the most classic brunch options available!
As an example, this lemon blueberry stuffed French toast recipe uses a cream cheese stuffing while this Oreo French Toast uses a frosting as the filling, while my Nutella French Toast uses Nutella and dark chocolate.
For the blueberry compote
- Fresh blueberries
- Maple syrup
- Lemon juice
- Balsamic vinegar
For the cream cheese filling
- Cream cheese, softened to room temperature
- Powdered sugar
- Fresh lemon juice
For the French toast
- Whole milk (half and half is also a great option)
- Pure vanilla extract
- Unsalted butter, for greasing
How to make Lemon Blueberry French Toast
Make the blueberry compote
This is a simple blueberry sauce recipe that I like to use often. In small pot, simmer one cup of blueberries with maple syrup, water, lemon juice, and balsamic vinegar over a medium heat. Stir occasionally and cook for about ten minutes.
Add the remaining blueberries and mix into the already warm compote. Cook for five to seven minutes, making sure to stir occasionally. Remove from heat, the mixture will continue to thicken as it cools! Don’t worry about making it too thick or heavy, I find the ideal texture is a little syrup-y so that the compote can still be drizzled (rather than turned into jam!).
Make the cream cheese filling
Using a whisk or hand mixer on low speed, stir together the room temperature cream cheese, powdered sugar, and lemon juice until you get well blended and spreadable filling. Set aside while you prepare your French toast.
Make the French toast
Preparing this type of French toast is mostly the same as other French toast recipes, the key difference is in the assembly of your final dish. In a medium-sized bowl, whisk together the eggs, milk, and pure vanilla extract until well blended. Set aside.
Lay out the bread slices on a large, flat, clean surface, and spread one tablespoon of the cream cheese filling on top of each slice of bread. Then, drizzle one tablespoon of the blueberry compote over half of the slices. Top each blueberry bread slice with a non-blueberry slice (with the filling side facing inwards and press the two pieces together to create a sandwich).
Heat a pan over medium-low heat with enough butter to lightly coat the pan.
Re-stir the egg mixture, and dip each side of one sandwich in the mixture. Make sure to let the mixture really coat you bread and soak in a little.
Cook the sandwiched bread for three to five minutes per side, or until golden brown. Repeat with the remaining lemon blueberry cream cheese sandwiches, ensuring to add additional butter to the pan, as necessary.
Top with more blueberry compote, and some icing sugar if you like (or a little ice cream if you’re feeling extra indulgent). Enjoy!
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Most French toast breakfast recipes follow the same rules, and this isn’t an exception.
The type of bread is up to you. Artisanal sourdough, challah, and brioche are very popular options, but you can use standard white sliced bread and still get great results. It’s important however to opt for bread that is slightly stale – leaving the sliced bread out overnight is a great way to achieve this. (Cutting a stale loaf can be a bit messy!)
Of course, the type, staleness, and thickness of your bread may change the amount of time required for the custard to be adequately absorbed. I usually try to avoid very thin slices (as they break apart too easily) as well as super thick slices (as they take forever to absorb the egg custard).
The egg mixture you dip your bread into is called a custard. When making the custard, it’s optimal to whisk thoroughly so that all the ingredients are completely incorporated. After all, you don’t want pieces of stringy scrambled egg stuck to the side of your toast!
Cream Cheese Spread
Depending on the size of your bread slices, you may need more than one tablespoon of cream cheese to use as a filling. This recipe includes a good amount of cream cheese (I usually have a little extra leftover), but if you feel that you might need more, prepare ahead to avoid a headache later.
If you find that your pan tends to be difficult to manage heat with, and that your butter burns too quickly, try adding a little neutral oil to the pan. It’ll help mellow the temperature (though heat management should still be your first fix).
Here are a few ideas of mixing things up if you fancy a little change to this recipe:
- For a little added sweetness, consider adding a sprinkle of brown sugar to the final dish.
- For a more citrusy flavor, lemon zest can be mixed into the cream cheese filling or sprinkled on top of the final dish.
More French Toast recipes
Lemon Blueberry French Toast isn’t a recipe that stores well once already cooked. It can be refrigerated for up to two days (and then warmed in the oven), but I would suggest eating it as soon as it’s ready.
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There aren’t any particularly special tools you’ll need to make this breakfast recipe. Depending on the size and condition of your counter space, you may want a large baking dish – I sometimes use these as an additional countertop.
And that’s it! That’s everything you need to know to make this indulgent lemon blueberry French toast. What do you think? Going to make it soon? Let me know in the comments below.Print