Blueberry Lemon Cheesecake Toast (Print Version)

Tangy cream cheese and blueberries layered with lemony custard soak brioche cubes overnight and bake to perfection.

# Components:

→ 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 on the bottom.
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 creamy. Spoon dollops of this mixture over the bread layer.
03 - Evenly sprinkle blueberries over the cream cheese layer. Cover with remaining bread cubes.
04 - In a large bowl, whisk eggs, milk, cream, 1/3 cup sugar, vanilla extract, lemon zest, and salt until fully blended. Pour evenly over the layered bread mixture, pressing gently to submerge all bread.
05 - Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours to allow soaking.
06 - Preheat oven to 350°F. Remove plastic wrap. Optionally, sprinkle turbinado or granulated sugar atop for a crisp crust.
07 - Bake for 40 to 45 minutes, until the center is set and the top is golden brown.
08 - Allow to cool slightly. Dust with powdered sugar and additional lemon zest if desired before serving.

# Expert Advice:

01 -
  • The cheesecake pockets melt beautifully into the bread, so every bite is a delightful surprise.
  • It turns any sleepy morning into a celebration—especially when you open the fridge to find breakfast already made.
02 -
  • Rushing the soak means the bottom gets soggy and the top stays dry—overnight is non-negotiable.
  • Letting the cream cheese reach room temperature first prevents those stubborn lumps that refuse to blend in later.
03 -
  • Cutting the bread into even cubes means every bite gets that custard-and-bread balance—no dry spots!
  • A sprinkle of coarse sugar before baking changes the whole texture of the crust, trust me.
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