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+ servings

Blueberry and Cream Cheese Stuffed French Toast

Cream cheese and blueberry compote come together with Zopf bread to make for an indulgent breakfast, perfect for Valentine's day
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 persons
Author caramel tinted life


  • 1 loaf Zopf bread Zopf is similar to Challah bread, and similar in texture to Brioche as well. Either can be used as substitutes. You could use fresh bread or day old bread
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/2 cup milk or cream
  • Butter to fry the toast
  • 1 cup cream cheese
  • 1 tsp confectioners sugar
  • 1.5 cups blueberries
  • 1 tsp sugar
  • 1 tsp confectioners sugar to dust over the French toast


  • Slice the Zopf width-wise into 1/2 inch thick slices
  • In a bowl, using a hand whisk, beat together the cream cheese and confectioners sugar, until the cream cheese is fluffy
  • Using a knife, generously spread a layer of whipped cream cheese on a spice of Zopf and sandwich it with another slice. Do the same with all the slices. Keep the sandwiched slices aside.
  • In a wide bowl, beat together the egg, vanilla extract and milk
  • Simultaneously, heat butter in a frying pan on low heat
  • Dip each cream cheese stuffed sandwich into the egg mixture, coating it well and draining off the excess. Fry the coated bread in the pan, giving one side around 3 minutes to lightly brown and then flipping it over on the other side for another 3 minutes. Once all the stuffed bread is toasted and done, keep the slices aside.
  • In a saucepan, on low heat, add the blueberries and the sugar. Give it a gentle stir and let the juices release. Cook on low heat for around 5 minutes let it cool down. The juices thicken as it cools down. The compote is ready.
  • To serve, plate up the stuffed toast, pour over the blueberry compote (be generous!) and dust with confectioners sugar. Wake up your loved one and share!