EASY Blueberry Cheesecake-Stuffed French Toast

This sounds like a complicated breakfast, but I promise, if you buy the right ingredients, this is so easy to make!


  • 2 slices Pepperidge Farm French Toast Swirl bread
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup blueberries
  • 1 tbsp sugar
  • 1/2 tsp lemon juice
  • 1 tbsp water
  • 1 tbsp butter
  • 2 heaping spoon fulls Philadelphia Cheesecake no-bake filling  

Combine blueberries, sugar, lemon juice, & water in a small pot. Bring to a boil, then mash blueberries, and let simmer on low heat until the sugar melts and sauce thickens. Set aside.

Melt butter in a pan over medium heat. Mix egg & milk in a shallow bowl, then soak the bread for a few seconds before transferring it to the hot pan. Cook until golden. (If you can't find french toast swirl bread, you can use plain white bread, just add a dash of cinnamon to the milk & egg mixture.)

On a plate, layer the french toast, as much cheesecake filling as you'd like, the second piece of french toast, & top it off with the blueberry syrup. You can add some powered sugar to the top if you'd like a little more sweetness!

*I used the Philadelphia caramel single serving cheesecake cups & saved the caramel