SALT LAKE CITY, Utah – If you’re looking to impress your family or just up your brunch game, this recipe may be for you.

Chef Lesli with Harmons shows us how to make blueberry and cream cheese stuffed French toast.

Blueberry and Cream Cheese-Stuffed French Toast

From Chef Lesli Sommerdorf for Harmons

Difficulty: 1

Total Time: 45 minutes

Serves: 4

Ingredients

• 1/2 loaf Harmons brioche

Filling

• 1 (8 oz) pkg cream cheese, softened
• 2 tsp vanilla
• 1 Tbsp granulated sugar
• 1 (6 oz) container blueberries

French Toast

• 1/2 cup heavy cream
• 1/4 cup milk
• 4 large eggs, lightly beaten
• 1 Tbsp granulated sugar
• 1 tsp cinnamon
• 1/2 tsp freshly ground nutmeg
• Pinch of salt
• Butter or oil for frying
• Warm maple syrup for serving
• Powdered sugar for garnish

Directions

Cut bread into 1 ½” slices. Then, cut each slice 3/4 of the way through bread to form a pocket.

In a large bowl, add cream cheese, vanilla, and sugar and blend until well combined. Add blueberries and fold to combine.

Place about 2 heaping tablespoons of cream cheese-blueberry mixture inside pocket of each slice of bread and press closed. Set aside.

In a medium bowl, add cream, milk, eggs, sugar, cinnamon, nutmeg, and salt and whisk to combine.

Heat a griddle over medium-high heat. Grease with butter.

Soak each side of each bread slice in cream-egg mixture, about 10 seconds each side, and place on griddle. Reduce heat to medium and continue to cook until golden on first side, about 5 minutes. Turn over and cook on second side until golden, about 5 minutes.

Serve with maple syrup. Sprinkle with powdered sugar, if using.