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Cream Cheese and Strawberry Stuffed French Toast

Two halves of golden brown stuffed french toast filled with cream cheese and fresh strawberries, dusted with powdered sugar.
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Create a decadent breakfast centerpiece with this Cream Cheese and Strawberry Stuffed French Toast. You get a crispy exterior surrounding a sweet, creamy filling and fresh berries. This recipe is simple to follow and perfect for a special weekend brunch.

Ingredients

Scale
  • 8 slices thick-cut brioche or challah bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup fresh strawberries, thinly sliced
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy. Gently fold in the sliced strawberries. This is your creamy filling.
  2. Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Place a second slice of bread on top to create a sandwich. Repeat this process with the remaining bread and filling to make four stuffed sandwiches.
  3. In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until fully combined. This is your egg batter.
  4. Heat a large skillet or griddle over medium heat. Add butter until it melts and coats the surface.
  5. Dip each stuffed sandwich into the egg batter, turning to coat both sides completely. Do not let the bread soak; you want a quick dip.
  6. Carefully place the dipped sandwiches onto the hot skillet. Cook for 3 to 4 minutes per side, until the bread is golden brown and the filling is warm. Adjust the heat if the bread browns too quickly before the center warms.
  7. Remove the stuffed french toast from the skillet. Slice each sandwich in half diagonally.
  8. Dust generously with powdered sugar and serve immediately with warm maple syrup.

Notes

  • Use thick bread like brioche or challah; standard sandwich bread may become too soggy during dipping and cooking.
  • For a make-ahead option, assemble the sandwiches the night before, wrap them tightly, and refrigerate. Add 1-2 minutes to the cooking time per side when cooking from cold.
  • If you prefer a cheesecake stuffed french toast variation, substitute 1/4 cup of the cream cheese mixture with 2 tablespoons of sour cream or Greek yogurt for a tangier flavor.

Nutrition

Find it online: https://tastethisplate.com/stuffed-french-toast-recipe-easy-tutorial/