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!
1 pint blueberries
1/4 c. water
1 1/2 tsp vanilla
1/4 c. granulated sugar
8 oz cream cheese, softened
8-10 thick slices brioche bread, day old or pre-baked (see notes)
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 c. 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.
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 a skillet over medium low heat.
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.
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.