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Blueberry Stuffed French Toast from Zestuous

What happens when you combine a blueberry-filled donut, monkey bread and French toast? A sweet, crunchy breakfast bite that’ll make any sleepyhead jump out of bed.

I don’t know why I have a fascination for French toast. I wake up almost every weekend imagining new ways to prepare it. More times than not, my base is King’s Hawaiian Bread.

Recently, King’s Hawaiian asked me to join them as a food blogger. I’m developing some exclusive recipes for them that should be released next month. Stay tuned for details.

In the meantime, I couldn’t hold back this recipe. I had to share it with all you Zesties right away.

Blueberry Stuffed French Toast from Zestuous

The most challenging part (only because it takes 20 minutes) is making the blueberry filling. If you’re in a hurry, you can use your favorite jam or jelly instead.

Blueberry Stuffed French Toast from Zestuous

Once you have your filling ready, it’s just a simple dip in the egg, dip in the sugar, pipe in the filling and bake. Super easy, but anyone who takes a bite will think you’re a pastry chef.

The sugar becomes crunchy, the roll is sweet and moist and the filling is like having syrup on the inside. Serve these alongside a platter of my Lemon Meringue French Toast at a Sunday Brunch and guests will ask who your caterer is. Don’t’ worry. It’ll be our secret.

Blueberry Stuffed French Toast from Zestuous
5 from 2 votes

Blueberry French Toast


  • 1 cup blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 6 King’s Hawaiian Sweet Rolls
  • 2 eggs
  • ¼ cup sugar
  • ¼ tsp. cinnamon
  • 1 tablespoon butter


  • Place the blueberries, two tablespoons sugar and water in a saucepot. Cook over medium-high heat for 5 minutes. Reduce heat to medium and cook down for 5 more minutes. Place in a plastic bowl and refrigerate for 10 minutes to cool. Place the cooled blueberry filling in a piping bag.
  • Whip two eggs in a bowl. Dip a roll in the egg wash.
  • Combine ¼ cup sugar and cinnamon in a bowl. Dip the roll in the sugar.
  • Poke your finger in the side of the roll. Then, pipe blueberry filling into the hole.
  • Repeat, until all rolls are filled. Place butter in a 6×10 pan and melt in a 400-degree oven. Place the rolls on their sides in the pan.
  • Bake uncovered in a 400-degree oven for 10 minutes.
  • Serve warm.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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Recipe Rating


  1. Have you tried an overnight version of this? I wonder if you could make the sauce (leave in fridge overnight) egg wash/sugar coat the rolls and leave them in the fridge over night. Poke-n-fill in the morning and pop them into the oven. Ever tried it? We could be onto something for Christmas morning!!!

  2. this recipe only makes 6?! What a teaser! I am going to have to triple this recipe just to make my son and hubby happy! Can’t wait to try it. Looks delish!!

    1. Jeanette, you can definitely triple it. I tripled it for work a week ago. You’ll just need to bake them a little longer. Enjoy!!