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DUTCH FARMS Blueberry Cheesecake
Stuffed French Toast


 By: Gayle Bialas from Pumkin ‘N Spice

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings



  • 1 (8 ounce) block Dutch Farms cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup blueberry preserves
  • 1 teaspoon vanilla extract


  • 4 Dutch Farms eggs
  • 1 cup milk (any kind)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 8 slices thick bread, such as Texas toast
  • 3 tablespoons unsalted Dutch Farms butter



  • In a medium bowl, beat cream cheese and powdered sugar with a hand mixer or stand mixer with fitted paddle attachment until light and fluffy.
  • Stir in vanilla extract and blueberry preserves. Set aside.
  • In another medium bowl, whisk eggs, milk, cinnamon, nutmeg, salt and vanilla. Set aside.
  • In a large griddle or skillet, heat butter until melted.
  • Take one slice of bread and dip into egg mixture, making sure to coat the entire slice. Remove bread from bowl and place onto buttered griddle.
  • Cook bread for 3-4 minutes per side, or until bread is golden and crisp. Remove to another plate.
  • Repeat with remaining slices of bread.
  • Once French toast is cooked, spread 2 tablespoons of cream cheese mixture onto 4 slices of French toast.
  • Take remaining four slices of bread and lay on top of cream cheese French toast.
  • Cut diagonally and serve with syrup and blueberries, if desired.
  • Enjoy!