# Components:
→ For the Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 1 cup fresh strawberries, hulled and diced
→ For the French Toast
05 - 8 thick slices brioche or challah bread
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - Pinch of salt
11 - 2 tablespoons unsalted butter, for frying
→ For Serving
12 - Maple syrup, to taste
13 - Extra strawberries, sliced
14 - Powdered sugar, optional
# Method:
01 - In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the consistency is smooth. Gently fold in the diced strawberries.
02 - Arrange the brioche or challah bread slices. Spread half of the slices evenly with the prepared cream cheese and strawberry mixture. Cover each with a remaining bread slice to create sandwiches.
03 - In a shallow dish or bowl, whisk together the large eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined and uniform.
04 - Melt the unsalted butter in a large nonstick skillet or griddle over medium heat. Dip each sandwich into the egg mixture, ensuring both sides are well coated but avoiding excessive soaking. Place the coated sandwiches onto the preheated skillet and cook for 3-4 minutes per side, or until a rich golden-brown hue and crisp texture are achieved.
05 - Remove the cooked French toast sandwiches from the skillet. Serve immediately, accompanied by maple syrup, sliced fresh strawberries, and a dusting of powdered sugar, if desired.
