Name: Blueberry Cobbler Stuffed French Toast
Total time: PLACEHOLDER
Ingredients: 4 ounces cream cheese , softened; 1 tablespoons sugar; 2 tablespoons blueberry jam; 1/4 teaspoon ground cinnamon; 8 slices good-quality sandwich bread; 1 large egg; 1 cup cold water; 1/2 cup all-purpose flour; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter; Maple syrup for serving

Why This Recipe Works

Stuffed French toast is a popular brunch dish in which a sweet, dairy-based filling is encased in custardy, batter-coated French toast. We wanted a recipe in which the exterior was as crisp as could be to accent the rich, creamy filling. Instead of “stuffing" the bread (cutting a pocket into each slice of bread), we sandwiched two slices of white bread together with the filling—sweetened and spiced cream cheese. We skipped the conventional custardy French toast batter and coated the “sandwiches" in a light slurry of egg, water, flour, and vanilla. The unique coating (borrowed from Japanese-style tempura) ensured a crisp-textured exterior to contrast with the creamy filling of our stuffed French toast.

Before You Begin

We like large loaves of sandwich bread for this recipe, with slices about 5 inches by 4 inches. If you use the smaller, standard-sized sandwich bread, you won’t need all of the filling.

Instructions

Combine cream cheese, sugar, blueberry jam, and cinnamon in medium bowl. Spread on 4 bread slices. Top with remaining bread slices, pressing down gently, forming 4 sandwiches.

Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

Cut into triangles and serve immediately with maple syrup.