Blueberry Cream Cheese Stuffed French Toast
Inspired by techniques from America's Test Kitchen.
Toasted sandwiches filled with a sweet blueberry and cream cheese mixture, golden outside and ready for a syrup drizzle.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- butter knife or small spatula
- shallow dish (about 23 cm)
- whisk
- large non-stick frying pan
- fish slice
- chopping board
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 558 kcal |
| Protein | 11.4 g |
| Carbohydrate | 72.4 g |
| of which sugars | 25.4 g |
| of which free sugars | 24.3 g |
| Fat | 24.8 g |
| of which saturates | 13.8 g |
| Fibre | 2.5 g |
| Salt | 1.14 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 115 g full-fat cream cheese, softened
- 12 g caster sugar about 1 tbsp
- 2 tbsp blueberry jam
- ¼ tsp ground cinnamon
Sandwiches
- 8 slices good white sandwich bread (about 280 g)
Batter
- 1 large egg
- 240 ml cold water
- 65 g plain flour
- 1 tsp vanilla
For cooking
- 56 g unsalted butter, for frying
To serve
- 60 ml maple syrup, to serve
- 1
Mix filling. Stir together 113 g cream cheese, 1 tbsp caster sugar, 2 tbsp blueberry jam and ¼ tsp cinnamon until smooth.
- 2
Build. Divide the mixture between 4 bread slices and top each with a second slice to close the sandwiches.
- 3
Batter. Whisk 1 egg, 240 ml cold water, 65 g plain flour and 1 tsp vanilla in a shallow dish until the batter runs smoothly off a spoon.
- 4
First pan. Melt half of the 56 g butter in a large non-stick pan, coat two sandwiches briefly in the batter and fry until the crust turns a deep gold, roughly 3 min a side.
- 5
Second pan. Add the rest of the butter to the pan and fry the remaining sandwiches the same way.
- 6
Plate. Cut each sandwich into triangles and serve while hot, with 60 ml maple syrup poured over.
Storage
Eat fresh for the best texture; leftovers can be covered and kept in the fridge for a day, then reheated gently in a pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
