Cream Cheese and Strawberry Stuffed French Toast for an Easy Weekend Brunch
Make this decadent Cream Cheese and Strawberry Stuffed French Toast. It features a creamy, sweet filling tucked inside thick bread, cooked until golden brown. This recipe is simple to follow and perfect for elevating your weekend brunch.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 slices thick-cut brioche or Texas toast
- 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
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, for cooking
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- 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.
- Take four slices of bread. Spread half of the cream cheese mixture evenly over one side of each of these four slices.
- Place the remaining four slices of bread on top of the filling to create four sandwiches. Gently press the edges together to seal the filling inside.
- In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until fully combined. This is your egg batter.
- Dip each stuffed sandwich into the egg batter, coating both sides completely. Allow excess batter to drip off.
- Heat a large skillet or griddle over medium heat. Melt 1 tablespoon of butter in the skillet.
- Carefully place two stuffed sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, until the bread is golden brown and crispy and the filling is warm. Add more butter as needed between batches.
- Repeat with the remaining two sandwiches.
- Slice the stuffed French toast in half diagonally. Dust generously with powdered sugar and serve immediately with warm maple syrup.
Notes
- For a make-ahead option, assemble the sandwiches the night before, wrap them tightly, and refrigerate. Cook them the next morning, adding a few extra minutes to the cooking time.
- Use high-quality, thick-cut bread like brioche or challah for the best texture and to prevent the filling from leaking out easily.
- If you want a cheesecake stuffed French toast flavor, add 1/4 teaspoon of almond extract to the cream cheese filling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg