Blueberry Lemon Cheesecake Toast (Printable)

Cream cheese, blueberries, and lemon combine in a custardy baked French toast dish.

# Ingredient List:

→ French Toast Base

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - Zest of 1 lemon
08 - Pinch of salt

→ Cheesecake Filling

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tablespoon lemon juice
13 - 1 teaspoon vanilla extract

→ Fruit Layer

14 - 1 1/2 cups fresh or frozen blueberries

→ Topping (optional)

15 - 2 tablespoons turbinado or granulated sugar
16 - Powdered sugar, for dusting
17 - Lemon zest, for garnish

# Directions:

01 - Grease a 9x13-inch baking dish. Spread half of the bread cubes evenly in the bottom of the dish.
02 - In a medium bowl, beat cream cheese with 1/4 cup sugar until smooth. Add 1 egg, lemon juice, and vanilla extract; beat until well combined. Spoon dollops of this mixture evenly over the bread layer.
03 - Sprinkle blueberries evenly over the cream cheese layer. Cover with the remaining bread cubes.
04 - In a large bowl, whisk together eggs, milk, cream, 1/3 cup sugar, vanilla extract, lemon zest, and salt until thoroughly combined. Pour evenly over the bread mixture, gently pressing down to submerge all pieces.
05 - Cover the dish tightly with plastic wrap and refrigerate overnight, at least 8 hours, to allow the custard to soak fully into the bread.
06 - Preheat oven to 350°F. Remove plastic wrap and, if desired, sprinkle turbinado or granulated sugar evenly over the top to create a crisp crust.
07 - Bake for 40 to 45 minutes, or until the center is set and the top is golden brown.
08 - Allow to cool slightly. Dust with powdered sugar and garnish with additional lemon zest before serving, if desired.

# Expert Advice:

01 -
  • This is the kind of brunch secret that lets you sleep in but still impress everyone at the table.
  • The creamy cheesecake pockets and tart lemon keep every bite from being too sweet or heavy.
02 -
  • Using fresh bread once left me with a soggy, lopsided mess: always go stale or day-old for best texture.
  • Stirring the custard too quickly can make it bubbly and airy—whisk slow and steady for a silkier soak.
03 -
  • Assembling while the bread is still slightly frozen, if using frozen bread cubes, helps it hold its shape during the soak.
  • Sneak a bit of lemon zest into the sugar sprinkled on top before baking for an extra punch of citrus with every bite.
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