Instructions

• First, beat the cream cheese with powdered sugar and half your vanilla extract until it’s smooth like frosting. Then fold in the blueberry jam and fresh blueberries gently so they don’t all mash.
• Whisk the egg, milk, and the rest of the vanilla extract in another bowl. This is your soaking bath for the bread.
• Set your waffle maker to preheat like the instructions say. You want it hot and ready to go.
• Dip each slice of bread in the egg mix, coating both sides well. Don’t let it get soggy though; you need it to hold up.
• Place 4 egg-dipped slices on the waffle maker surface. Spoon the blueberry cheesecake mixture across them, spreading it out but leaving edges clear so you don’t get a messy leak.
• Top with the remaining 4 bread slices and close the waffle maker. Cook until golden brown and crispy, about 4-5 minutes. You gonna love hearing that crunch when it’s done.
• Carefully pull out the stuffed waffles, watch for hot steam, and serve warm. Dust with powdered sugar if you want to make it pretty or drizzle with syrup for extra sweetness.