This Healthier Blueberry Cheesecake Stuffed French Toast is the perfect addition to your Easter or Mother’s Day brunch. Made healthier with whole grains and Greek yogurt, the whole family can indulge in a delicious good-for-you breakfast.
Watch the Healthier Blueberry Cheesecake Stuffed French Toast recipe video here:
Using all-natural blueberry preserves makes this recipe super easy. The crispy cinnamon sugar coating is an extra step you do not want to skimp out on – because it turns this french toast from simple to special!
One of the first recipes I made for Savory Nothings was this Healthy Strawberry Cheesecake Stuffed French Toast.
The story goes as follows:
I was approximately 32 1/2 weeks pregnant with Em at the time. Because I was huge and whale-ish, I let Brani do the prep for me. He cut the strawberries the wrong way, so I sent him to pick up new ones. Ahem. #bestwifemoment
We lived 30 minutes from the nearest grocery store and by the time he got back the light had shifted. I made that stuffed French toast three times. THREE TIMES!!
The pictures were awful.
My editing was pretty awful, too.
I didn’t want to post it, but I “had” to because pregnancy meltdown.
And, to date, it’s one of THE most popular posts here on Savory Nothings. Go figure.
Though I DID update the photos and add a video when I was pregnant with Baby Savory #2, and taking those pics was every part as frustrating as the first photo shoot had been.
I also made a skinny crunchy pumpkin stuffed French toast version somewhere along the lines, and since I’m in LOVE with my blueberry French toast casserole (STREUSEL!!), it only seemed fitting to make a blueberry cheesecake stuffed French toast version, too.
Three reasons why this Healthier Blueberry Cheesecake Stuffed French Toast is one of my favorite choices for a special brunch:
using all-natural preserves
To make it a little easier, I opted to use blueberry preserves instead of fresh fruit here. I mean, I know blueberries aren’t exactly the hardest thing to prep. But it means you don’t have to sweeten the filling, so one less bowl to dirty.
I like to use all-natural organic preserves, sweetened with fruit juice instead of sugar, and I find it’s plenty even for my sweet-toothed self.
a better filling
For the creamy filling you can either do cream cheese or Greek yogurt for extra protein, any fat content you prefer. I go for full-fat Greek yogurt because I’m a decadent morning person and believe in full fat dairy anyways.
the crispy part is the BEST part!
You may ask yourself if the whole breading with breadcrumbs and cinnamon sugar is REALLY necessary, and I could be gentle and say it isn’t.
But, my friend. I can’t. Because I simply can’t let you miss out on the cinnamon-scents wafting through your kitchen. I cannot risk you never experiencing the perfect balance of sweet crunchiness and creamy filling.
Really, as much as I love the fruity “cheesecake” filling – the crispy coating is what truly makes this recipe a keeper.
Get the printable Blueberry Cheesecake Stuffed French Toast recipe here:
- 8 slices whole wheat bread
- 1/4 cup Greek yogurt, or cream cheese
- 1/4 cup blueberry preserves
- 2 large eggs
- 1/4 cup milk
- 4 tablespoons bread crumbs, whole wheat, panko or regular all work
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 4 teaspoons butter
- maple syrup + blueberries, to serve
- Spread each slice of bread with 1/2 tablespoon cream cheese or Greek yogurt. Spread 4 of these prepared slices with 1 tablespoon blueberry preserves each. Sandwich each blueberry-topped slice together with a plain cream cheese topped slice, sides with filling facing each other. Push down the edges to seal in the filling.
- Whisk the eggs together with the milk in a shallow dish. A soup plate works great for this. Mix the breadcrumbs with the sugar and cinnamon in a large dish, I like to use a shallow casserole dish.
- Dip each sandwich into the egg mixture first, including the sides. Then coat with the spiced breadcrumbs all around.
- Melt 1 teaspoon of butter in a large skillet over medium heat. Cook the French toast on both sides, until evenly browned, about 3-4 minutes per side. Serve with maple syrup and fresh blueberries.