Save This strawberry cream cheese stuffed French toast transforms ordinary breakfast into something extraordinary. The contrast between the crispy, golden exterior and the sweet, creamy strawberry filling creates a restaurant-worthy dish that's surprisingly simple to make at home.
I created this recipe when trying to use up some overripe strawberries and leftover cream cheese. What started as a kitchen experiment has become our family's most requested weekend breakfast, especially when we have overnight guests who always ask for the recipe.
Ingredients
- For the Filling: Cream cheese softened at room temperature for easier mixing and smoother texture
- Powdered sugar: adds sweetness without the grittiness of granulated sugar
- Vanilla extract: enhances the flavor and complements the strawberries beautifully
- Fresh strawberries: bring natural sweetness and bright color look for plump berries with vibrant red color
- For the French Toast: Brioche or challah bread thick slices hold up well to the egg mixture without falling apart
- Large eggs: provide structure and richness choose free range for best flavor
- Whole milk: creates a custardy base reduced fat milk works but results in less richness
- Vanilla extract: adds warmth and depth to the flavor profile
- Ground cinnamon: adds subtle spice that pairs perfectly with strawberries
- Salt: enhances all the flavors and balances the sweetness
- Unsalted butter: for frying gives you control over salt content and creates a beautiful golden crust
Instructions
- Prepare the Filling:
- Combine softened cream cheese powdered sugar and vanilla extract in a bowl and mix until completely smooth with no lumps. Gently fold in the diced strawberries being careful not to overmix which would turn the filling pink. The chunks of strawberry create beautiful pockets of fruit in each bite.
- Assemble the Sandwiches:
- Lay out all bread slices on a clean work surface. Spread a generous amount of filling approximately 2 tablespoons on four slices ensuring even coverage but leaving a small border around the edges. Press remaining bread slices on top firmly but gently to create sandwiches without squeezing out the filling.
- Create the Custard Mixture:
- In a shallow bowl wide enough to fit your bread slices whisk eggs until completely broken down. Add milk vanilla cinnamon and salt whisking until fully incorporated with no streaks of egg visible. The mixture should have a uniform pale yellow color with tiny specks of cinnamon.
- Prepare for Cooking:
- Heat a large nonstick skillet over medium heat until warm but not smoking. Add butter and swirl to coat the entire cooking surface. The butter should melt completely and begin to bubble slightly but not brown.
- Dip and Cook:
- Hold each sandwich by its edges and quickly dip both sides in the egg mixture allowing excess to drip off. Dont soak too long or the bread will become soggy and fall apart. Place in the hot skillet and cook until golden brown approximately 3 to 4 minutes. Flip carefully using a wide spatula and cook the second side until equally golden and the center feels warm.
- Serve Immediately:
- Transfer the cooked French toast to warmed plates. Drizzle with maple syrup add fresh strawberry slices and dust with powdered sugar if desired. The contrast between the warm toast and cool fresh berries creates a delightful temperature difference.
Save The cream cheese is truly the secret weapon in this recipe. I discovered that letting it come fully to room temperature before mixing creates the smoothest filling. My daughter now insists on helping make this every Sunday morning, carefully folding in the strawberries and declaring herself the official taste tester of the filling.
Storage and Reheating
While this French toast is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a 325°F oven for about 10 minutes until warmed through. Avoid microwaving as it can make the toast soggy. The filling may soften and release some moisture when reheated, but the flavor remains delicious.
Ingredient Substitutions
This recipe welcomes creative adaptations based on what you have available. Mascarpone cheese creates an even richer filling than cream cheese, while ricotta offers a lighter option with more texture. Any soft bread works in place of brioche or challah, though the texture and richness will vary. For the fruit, try blueberries, raspberries, peaches, or even banana slices. Plant-based alternatives work well too—vegan cream cheese and plant milk can create a dairy-free version that's still decadent.
Seasonal Variations
Spring Use fresh strawberries at their peak and add a touch of lemon zest to brighten the flavor Summer Mix in blackberries or peaches with the strawberries for a summer fruit medley Fall Substitute thinly sliced apples tossed with cinnamon and add a dash of nutmeg to the batter Winter Use frozen berries and add orange zest to the filling for a winter citrus note
Serving Suggestions
This stuffed French toast pairs beautifully with both sweet and savory sides. For a complete brunch, serve alongside crispy bacon or breakfast sausage to balance the sweetness. A simple fruit salad dressed with honey and mint provides a refreshing contrast. For beverages, consider freshly squeezed orange juice, a frothy cappuccino, or even a mimosa for special occasions. When serving a crowd, create a toppings bar with different syrups, whipped cream, and fresh berries so everyone can customize their plate.
Save Serve immediately for the ultimate textural contrast between the crisp exterior and warm, gooey filling.