Description
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.
Ingredients
- 8 slices Whole Wheat Bread
- ¼ cups Cream Cheese, Or Greek Yogurt
- ¼ cups Blueberry Preserves
- 2 Large Eggs
- ¼ cups Milk
- 4 Tablespoons Bread Crumbs (I Used Whole Wheat)
- 1 Tablespoon Sugar
- 1 teaspoon Cinnamon
- 4 teaspoons Butter
- Maple Syrup And Fresh Blueberries, To Serve
Preparation
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 eggs with 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.
