Blueberry Stuffed French Toast

Diane Hopson Smith


Is this breakfast, brunch or a dessert! It can pass for all three!

I think I died and went to Heaven after having this for breakfast!

Hope you enjoy!

adapted from Panera Bread

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15 Min


10 Min


Stove Top


loaf cinnamon raisin bread (unsliced) i bake my own bread
4 oz
cream cheese, room temperature
2 Tbsp
confectioners' sugar
1/2 tsp
grated orange zest (fresh)
1/4 c
fresh blueberries (small variety if you can find them, i did use a larger variety)
2 large
1/2 c
whole milk
1/2 tsp
vanilla extract
extra confectioner's sugar for sprinkling on top of toast, optional


1/2 c
blueberry syrup
1/4 c
blueberries, fresh
1 tsp
grated orange zest (fresh)

Directions Step-By-Step

NOTE: This recipe is for 2 servings. Incease ingredients for additional servings. I believe you could get same result using 2 thinner slices of bread per serving if you can not find an unsliced loaf. You just won't have a pocket to stuff.
Slice bread in to 1 1/4-inch-thick slices. Cut a slit through the top crust of each slice to form a pocket.

NOTE: I make my own bread in a bread machine. Rum Raisin Bread
The loaf is large, so I cut each piece in half to make two slices. I then start the slit at the cut edge of the bread (where I cut it in half) going almost down to crust on bottom edge to form a deep pocket.

You can purchase whole loafs at your favorite bakery or Panera Bread Company makes their own bread.
In a small mixing bowl, mix cream cheese, 1 tablespoon confectioner's sugar and 1/2 tablespoon orange zest until well combined. NOTE: this mixes easily by hand. No need to pull out the mixer. Gently stir in 1/4 cup blueberries.

NOTE: When grating an orange or any other citrus fruit, be careful to not grate the white. The white part of the fruit is bitter.
Spoon cream cheese/blueberry mixture equally into bread pockets. NOTE: you may have a little of the mixture left over, enjoy a bite for yourself. Lay stuffed slices in a shallow dish using an appropriate size dish, not too large but large enough for your slices.
In a medium bowl; whisk togther the eggs, milk, vanilla, salt and 1 tablespoon confectioner's sugar. Pour mixture evenly over bread. Let sit for 30 minutes; gently flipping bread to opposite side a few times until liquid is absorbed.
Coat a large skillet or griddle with cooking spray, oil, or butter; heat over medium heat. Add the stuffed bread and cook until nicely browned and crisp. NOTE: Turn several times to ensure you don't burn the bread. Cooking time was about 8 to 10 minutes.
If necessary, keep warm in a 170 degree oven until ready to serve.
SYRUP/TOPPING: Pour syrup into small sauce pan; add 1 tsp orange zest. Heat over medium until just until it begins to simmer; remove from heat and add 1/4 cup blueberries.
When ready to serve; sprinkle confectioner's sugar on top of toast and serve with the warm blueberry syrup and berries.


About this Recipe

Main Ingredient: Bread
Regional Style: French
Other Tag: Quick & Easy