Blueberry Tillamook Cream Cheese Stuffed French Toast
Blueberry Tillamook Cream Cheese Stuffed French Toast
This is stuffed French toast on another level. I used whipped Tillamook cream cheese with sugar, vanilla, and mashed blueberries for the filling. The Tillamook cream cheese is richer and creamier than your regular Philadelphia cream cheese. I also used a nice French bread loaf for the toast instead of traditional white bread.
Ingredients
- 4 slices French bread sliced about 1” thick
- 2 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- maple syrup for serving
- powdered sugar for serving
- chopped pecans for serving
Blueberry Cream Cheese Filling
- 4 oz Tillamook Crean Cheese or regular cream cheese; softened
- 2 tbsp sugar
- 1/4 cup blueberries mashed
- 1/2 tsp vanilla
Instructions
- Whip the cream cheese in a food processor with the sugar and vanilla.
- Stir in the mashed blueberries. Set aside.
- Beat together the eggs, milk, sugar, vanilla, and cinnamon in a bowl. Set aside.
- Spread the cream cheese mixture on 2 slices of French bread. Make a sandwich with the other 2 pieces.
- Dredge the stuffed French toast in the egg mixture on all sides.
- Melt 1 tbsp of butter in a skillet over medium heat. Place the stuffed French toast in the pan. Cook for 4-5 minutes until golden brown.
- Add in the other tbsp of butter. Flip the French toast, pressing down on top of them with a spatula. Cook for another 4-5 minutes.
- Serve with maple syrup, powdered sugar, and chopped pecans.
