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Blueberry Cheesecake French Toast

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients

French Toast

  • 3/4 cup coconut milk
  • 2 eggs
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg ground nutmeg works too
  • 2 teaspoons vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut sugar or brown sugar
  • Pinch salt
  • 8 slices of whole wheat bread
  • Extra make syrup for serving

Cheesecake Filling

  • 8 oz light cream cheese softened
  • 1 tablespoon heavy whipping cream or full fat coconut milk
  • 1/3 cup powered sugar I used Whole Earth Powdered Allulose Baking Blend
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla

Blueberry Jam

  • 1 cup fresh blueberries
  • 1 tablespoon water
  • Pinch salt
  • 1/4 cup sugar or 1:1 allulose I used Whole Earth Sweetener allulose baking blend
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • Pinch cinnamon optional

Instructions

  1. For the cheesecake filling, add all of the ingredients to a medium-sized bowl and use a hand mixer to beat until light and fluffy. Set aside.
  2. To make the blueberry jam, add the blueberries, water, salt and sugar to a medium sized sauce pan and cook over medium heat, stirring occasionally, until the blueberries start to breakdown and become juicy. Gently mash the blueberries to help break them down. Cook for about 15-20 minutes, stirring occasionally, until jam is thickened. Remove from the heat, then stir in vanilla, lemon juice, and cinnamon. Remove from heat and let cool.
  3. Whisk together the coconut milk, eggs, spices, vanilla, maple syrup, coconut sugar and salt. Soak the bread in the custard on both sides for 3-4 minutes per side. Heat a lightly greased skillet over medium heat. Add the soaked bread to the pan and cook for 3-4 minutes a side, or until golden brown.
  4. Top French toast with cheesecake filling and blueberry jam (and extra make maple syrup, if desired).
  5. Serve and enjoy!

Recipe Notes

This recipe makes leftover cheesecake filling. Store it in an airtight container in the fridge for up to two weeks. It also works great with dessert!