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Strawberry Cream Cheese Stuffed French Toast

Thick slices of brioche stuffed with a sweet and tangy strawberry cream cheese filling, cooked to golden perfection, and topped with powdered sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Sandwich Base
  • 8 slices thick brioche or challah bread slightly stale
Strawberry Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar plus extra for garnish
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries hulled and thinly sliced
The Custard & Frying
  • 3 large eggs
  • 0.75 cup whole milk or half-and-half
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter for the pan
  • maple syrup for serving

Equipment

  • Large Skillet or Griddle
  • Mixing bowls
  • Wide shallow dish

Method
 

  1. Mix softened cream cheese, powdered sugar, and 1 tsp vanilla in a bowl until smooth. Fold in sliced strawberries.
  2. Spread the filling over 4 slices of bread, leaving a small border. Top with the remaining 4 slices to form sandwiches.
  3. In a shallow dish, whisk together eggs, milk, cinnamon, and the remaining 1 tsp vanilla.
  4. Heat a large skillet over medium-low heat and melt half of the butter.
  5. Briefly dip each sandwich into the egg mixture to coat both sides and the edges. Do not over-soak.
  6. Cook the sandwiches in the skillet for 3-4 minutes per side until golden brown and crispy. Add more butter as needed for the second batch.
  7. Slice in half, dust with powdered sugar, and serve immediately with warm maple syrup.

Notes

Using slightly stale bread is the key to preventing soggy French toast. If your bread is fresh, leave the slices on a wire rack for a few hours before cooking.