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Blueberry Cream Cheese Stuffed French Toast

Blueberry Cream Cheese Stuffed French Toast



1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg​

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract​

4 tablespoons butter

1 French Baguette, thickly sliced (4-inch slices)

8 ounces cream cheese, softened

​Bonne Maman Wild Blueberry Preserve

Powdered sugar, for garnish ​

1/2 cup maple syrup, warmed


Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

In a small bowl, whisk together cinnamon, nutmeg, eggs, milk and vanilla extract. Pour into a shallow container, such as a pie plate or wide bowl.

In the top of each thick bread slice, use a serrated knife to cut a "divot" into the bread. Cut the divot about halfway through the bread (do not slice all the way through). You're essentially making a trough for the stuffing.

Melt butter in a skillet over medium heat. Dip the bread in the egg mixture. Fry slices (on both sides) until golden brown. Remove and use a spoon to fill the divot you cut with softened cream cheese and Bonne Maman Wild Blueberry Preserve.

Serve with a sprinkle of powdered sugar and syrup.