Strawberry Cheesecake Stuffed French Toast is the ultimate breakfast indulgence, combining the creaminess of cheesecake, the sweetness of strawberries, and the golden, buttery goodness of French toast.
Perfect for special occasions like brunch parties or a cozy weekend morning, this dish is surprisingly easy to make yet feels luxurious. With a crisp exterior and a creamy, fruity filling, it’s a breakfast treat that doubles as dessert!
Kitchen Equipment Needed
- Mixing bowls
- Electric hand or stand mixer
- Whisk
- Frying pan or griddle
- Spatula
- Knife
Ingredients
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (120g) diced fresh strawberries
For the French Toast:
- 8 slices of thick-cut bread (brioche or challah works best)
- 4 large eggs
- 1 cup (240ml) milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Butter for frying
For Serving:
- Powdered sugar, for dusting
- Maple syrup
- Additional fresh strawberries
Directions
- Make the Filling: In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the diced strawberries. Set aside.
- Prepare the Bread: Spread the cream cheese mixture onto 4 slices of bread, then top with the remaining slices to form sandwiches.
- Make the Egg Mixture: In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon.
- Dip the Sandwiches: Heat a frying pan or griddle over medium heat and melt a small amount of butter. Dip each sandwich into the egg mixture, ensuring both sides are coated.
- Cook the French Toast: Cook the sandwiches for 2–3 minutes per side, or until golden brown and crisp. Work in batches, adding more butter as needed.
- Serve: Dust with powdered sugar, drizzle with maple syrup, and top with additional fresh strawberries.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Nutrition (Per Serving, Serves 4)
- Calories: 420
- Protein: 12g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
Expert Tips
- Use Stale Bread: Slightly stale bread absorbs the egg mixture better without becoming soggy.
- Don’t Overfill: Spread the filling evenly but avoid overstuffing to prevent it from leaking during cooking.
- Keep Warm: If making in batches, keep the cooked French toast warm in a 200°F (95°C) oven.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture in the filling.
Can I make this ahead of time?
You can prepare the filling and assemble the sandwiches the night before, storing them in the fridge. Dip and cook them fresh in the morning.
What bread works best for this recipe?
Thick slices of brioche, challah, or Texas toast are ideal as they hold up well to the filling and egg mixture.
Storing & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm in a skillet over medium heat or in the oven at 350°F (175°C) for 5–7 minutes.
Substitutions & Variations
- Filling: Swap strawberries with raspberries, blueberries, or even chocolate chips.
- Toppings: Add whipped cream, sliced bananas, or a drizzle of strawberry sauce.
- Dairy-Free: Use dairy-free cream cheese and plant-based milk for a dairy-free version.
Strawberry Cheesecake Stuffed French Toast
Strawberry Cheesecake Stuffed French Toast is the ultimate breakfast indulgence, combining the creaminess of cheesecake, the sweetness of strawberries, and the golden, buttery goodness of French toast. Perfect for special occasions like brunch parties or a cozy weekend morning, this dish is surprisingly easy to make yet feels luxurious. With a crisp exterior and a creamy, fruity filling, it's a breakfast treat that doubles as dessert!
Equipment
- Mixing bowls
- - Electric hand or stand mixer
- Whisk
- - Frying pan or griddle
- Spatula
- - Knife
Ingredients
- #### For the Filling:
- - 8 oz 225g cream cheese, softened
- - 1/4 cup 50g granulated sugar
- - 1 tsp vanilla extract
- - 1/2 cup 120g diced fresh strawberries
- #### For the French Toast:
- - 8 slices of thick-cut bread brioche or challah works best
- - 4 large eggs
- - 1 cup 240ml milk
- - 1 tsp vanilla extract
- - 1/2 tsp ground cinnamon
- - Butter for frying
- #### For Serving:
- - Powdered sugar for dusting
- - Maple syrup
- - Additional fresh strawberries
Instructions
- **Make the Filling:** In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the diced strawberries. Set aside.
- **Prepare the Bread:** Spread the cream cheese mixture onto 4 slices of bread, then top with the remaining slices to form sandwiches.
- **Make the Egg Mixture:** In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon.
- **Dip the Sandwiches:** Heat a frying pan or griddle over medium heat and melt a small amount of butter. Dip each sandwich into the egg mixture, ensuring both sides are coated.
- **Cook the French Toast:** Cook the sandwiches for 2–3 minutes per side, or until golden brown and crisp. Work in batches, adding more butter as needed.
- **Serve:** Dust with powdered sugar, drizzle with maple syrup, and top with additional fresh strawberries.
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