Blueberry Cheesecake Stuffed French Toast Waffles

Breakfast recipe created by Annie Holmes, Maebells 

INGREDIENTS

For the Cheesecake Spread:

  • 4 ounces reduced fat cream cheese
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
  • For the Filling
  • ⅓ cup blueberry jam
  • ½ cup blueberries

For the French Toast Dip

  • 8 slices Canyon Bakehouse Cinnamon Raisin Bread
  • 1 egg
  • ⅓ cup milk
  • ½ teaspoon vanilla extract

DIRECTIONS

  1. Combine the cream cheese, powdered sugar and vanilla in a small bowl.
  2. Lay out the slices of bread and spread the cream cheese mixture on four slices of bread.
  3. Spread the other four slices with the jam and blueberries.
  4. Combine one slice of bread with the cream cheese mixture with one slice with the blueberry mixture.
  5. In a small bowl combine the egg, milk and vanilla for the french toast dip
  6. Heat a waffle maker according to the manufactures directions, spray lightly with cooking oil if needed,
  7. Working quickly dip each sandwich into the french toast dip mixture, be sure to coat each side well. Place mixture in waffle maker and cook according to the directions. (Mine were ready in 3-4 minutes)
  8. Remove from waffle maker when outsides are crisp and sprinkle with powdered sugar.
  9. **Be sure not to overfill your sandwiches or the filling will ooze out into your waffle maker. Less is more**
Cinnamon Raisin
Cinnamon Raisin