Blueberry Lemon Stuffed French Toast by Chef Jim Keegan

Blueberry Lemon Stuffed French Toast by Jim Keegan


  • 4-6 large eggs, whisked well
  • 1/2 cup whole milk or planet based
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • freshly grated nutmeg
  • 6 slices sourdough bread, cut 1" thick or brioche bread
  • 1/2 cup cream cheese
  • 1 tbsp blueberry jam, plus more for serving
  • zest of 1/2 medium lemon
  • powder sugar, for serving


  • Step 1
    In a 8” or 9” square baking pan, use a fork to whisk together eggs, milk, sugar, a pinch of salt, and nutmeg.
    Step 2
    Place bread in egg mixture and let soak for 1-2 minutes. Flip and soak 1-2 minutes more.
    You can soak sourdough for up to 10 minutes.
    Step 3
    To make cream cheese filling: In a medium bowl, stir to combine cream cheese, jam, fresh blueberries, lemon zest, and a pinch of salt.
    Step 4
    Melt butter in a large skillet or griddle over medium-low heat. When the butter has stopped foaming, add toast. Cook until golden brown, 3 to 5 minutes, flip, and cook 3 to 5 minutes more.
    Step 5
    Put mixture on top of a cooked French toast piece and top with another piece of French toast. Top with additional cream cheese mixture, blueberry jam, lemon zest, fresh berries, and confectioners sugar. Cut in diagonal halves. See picture!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

get on the list

Join our community to receive weekly recipes, outfits, and workouts just for you! Sign up below to join our newsletter.

Never Miss a Post