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Blueberry Cheesecake French Toast Recipe

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3.9 from 10 reviews

Indulge in this delightful Blueberry Cheesecake French Toast recipe, perfect for a special breakfast or brunch. Tender whole wheat bread slices are soaked in a spiced coconut milk custard, pan-fried until golden, then topped with a creamy light cheesecake filling and fresh homemade blueberry jam. This recipe combines classic flavors with a wholesome twist, delivering a rich, flavorful start to your day.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

French Toast

  • 3/4 cup coconut milk
  • 2 eggs
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg (ground nutmeg works too)
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut sugar or brown sugar
  • Pinch of salt
  • 8 slices whole wheat bread
  • Extra maple syrup for serving

Cheesecake Filling

  • 8 oz light cream cheese, softened
  • 1 tablespoon heavy whipping cream or full-fat coconut milk
  • 1/3 cup powdered sugar (Whole Earth Powdered Allulose Baking Blend recommended)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract

Blueberry Jam

  • 1 cup fresh blueberries
  • 1 tablespoon water
  • Pinch of salt
  • 1/4 cup sugar or 1:1 allulose (Whole Earth Sweetener Allulose Baking Blend recommended)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, combine the softened light cream cheese, heavy whipping cream (or full-fat coconut milk), powdered sugar, lemon zest, and vanilla extract. Using a hand mixer, beat the mixture until it becomes light, fluffy, and smooth. Set aside.
  2. Make the Blueberry Jam: Place the fresh blueberries, water, salt, and sugar in a medium saucepan. Cook over medium heat, stirring occasionally. As the blueberries begin to break down and release juice, gently mash them with the back of a spoon. Continue cooking and stirring for 15-20 minutes until the mixture thickens to a jam-like consistency. Remove from heat and stir in vanilla extract, lemon juice, and a pinch of cinnamon if using. Allow the jam to cool.
  3. Prepare the Custard for the French Toast: In a bowl, whisk together the coconut milk, eggs, cinnamon, nutmeg, vanilla extract, maple syrup, coconut sugar, and a pinch of salt until well combined.
  4. Soak the Bread: Dip each slice of whole wheat bread into the custard mixture, allowing it to soak for 3-4 minutes on each side so the bread absorbs the custard fully.
  5. Cook the French Toast: Heat a lightly greased skillet or frying pan over medium heat. Place the soaked bread slices in the pan and cook for 3-4 minutes on each side, or until each side is golden brown and cooked through.
  6. Assemble and Serve: Spread a generous amount of the cheesecake filling onto each slice of French toast. Top with a spoonful of the homemade blueberry jam. Serve with extra maple syrup if desired. Enjoy immediately for best taste.

Notes

  • This recipe makes extra cheesecake filling that can be stored in an airtight container in the refrigerator for up to two weeks.
  • The leftover cheesecake filling is delicious when used for dessert toppings or as a spread on toast or fruit.
  • Use whole wheat bread slices about 1/2 inch thick for best absorption and texture.
  • Adjust sweetness in the blueberry jam by varying the amount of sugar or allulose according to taste.

Find it online: https://allcookedup.com/blueberry-cheesecake-french-toast-recipe/