This post is sponsored by Left Field Farms but the content and opinions expressed here are my own.
A delicious brioche french toast stuffed with blueberry cream cheese and topped with blueberry syrup. It’s a gorgeous dish that makes breakfast extra special!
This recipe has been swirling in my mind for a while now, in my queue of things to publish this year. So when Left Field Farms challenged me to use their creamer in unconventional ways, I was super excited.
Not only does their creamer taste great, but it’s Non-GMO Project Verified. And I really like that their creamer uses real ingredients – real milk, real cream, real sugar! What do those things have in common? They’re perfect in french toast!
So I set off to my local Walmart to find Left Field Farms Vanilla Creamer. I loved being able to grab all ingredients for this recipe right there – super convenient!
Some tips for the best french toast ever
Since toast is a very important component in this recipe (I mean, it’s in the name), it’s good to know which types of bread work best. My favorites are Brioche and Challah. Why? Because they are very eggy, dense breads. It means they will hold up well in the egg mixture and have a nice, crispy outside with a soft and delicious inside.
If you’ve ever wound up with a soggy wet mess using plain thin sliced bread you know what I mean.
I also suggest using stale, day old bread. It’s another way to combat sad soggy french toast. Removing the moisture creates a much better center. It’s important for the bread to stay firm so that you can enjoy the different textures of the cream cheese center and the toasted bread.
Can’t wait for your bread to get stale? Bake the slices in a 300F oven for 8 minutes on each side.
And my final note, buy unsliced bread where you can. You can control the thickness of each slice, and you’ll definitely want thicker slices for this recipe and traditional french toast as well.
If thin pre-sliced bread is your only option, use two slices per single french toast and put them together with the filling like a sandwich.
What do you think? Drop me a line and don’t forget to grab Left Field Farms Creamer at your local Walmart!
Until next time. X
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Blueberry Cream Cheese Stuffed French Toast
- 1 pint blueberries
- 1/4 cup water
- 1 1/2 tsp vanilla
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup Left Field Farms Vanilla Creamer
- 8–10 thick slices brioche bread, day old or pre-baked (see notes)
- 4 eggs
- 1 cup Left Field Farms Vanilla Creamer
- whipped cream
- In a saucepan on medium high heat, place the blueberries, water, vanilla and sugar and stir everything.
- Cook until the blueberries pop and the mixture begins to boil.
- Reduce heat to low and simmer for 5 minutes. Set aside to cool.
- In a small bowl, combine the cream cheese and Left Field Farms Vanilla Creamer.
- Add 1/4 cup of the blueberry sauce and mix well.
- Cut a slit in the top of each slice of bread and make a pocket. Stuff each with two heaping tablespoons of the cream cheese mixture. If using store bought pre-sliced bread, use two slices and spread the mixture on one slice, leaving a gap on all edges, like a sandwich.
- Preheat a skillet on medium-low.
- In another shallow bowl, beat the eggs and Left Field Farms Vanilla Creamer.
- Dip both sides of each stuffed french toast in the egg mixture and shake off excess before placing in the skillet to cook.
- Cook each side until golden brown (watch the edges of the toasts to judge doneness) and serve warm topped with the blueberry sauce and a spoonful of whipped cream.
- small saucepan
- shallow bowl
Dry, stale bread holds up better in french toast. Use day old bread or bake your slices in a 300F oven 8 minutes on each side.
When plating, sprinkle some powdered sugar on your french toasts for a little something extra.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stove
- Cuisine: French American
- Diet: Vegetarian
Keywords: stuffed french toast, blueberry stuffed french toast, cream cheese stuffed french toast, french toast, blueberry sauce, french toast with blueberry sauce, coffee creamer recipe