Description

Indulge in this decadent Strawberry Cheesecake Stuffed French Toast recipe, where thick slices of brioche bread are filled with a luscious cream cheese and fresh strawberry mixture, dipped in a sweet vanilla egg custard, and pan-fried to golden perfection. Perfect for a special breakfast or brunch treat, this recipe yields a crispy, creamy delight topped with syrup or whipped cream.

Ingredients

French Toast

6 slices thick brioche or French bread
1 tsp oil
1 Tbsp unsalted butter

Egg Mixture

3 large eggs
2/3 cup whole milk
3 Tbsp granulated sugar
¼ tsp vanilla extract

Strawberry Cheesecake Filling

4 oz cream cheese, room temperature
3 Tbsp heavy whipping cream
3 Tbsp granulated sugar
¼ tsp vanilla extract
5 oz strawberries, finely cubed

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Instructions

Prepare the Filling: Cube the strawberries finely. In a bowl, beat the cream cheese, vanilla extract, and sugar together until smooth. Gently fold in the cubed strawberries using a spatula. Set this strawberry cheesecake filling aside.
Make the Egg Mixture: In a separate bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until fully combined and smooth.
Assemble the Sandwiches: Spread the strawberry cheesecake filling evenly onto three slices of bread. Top each with another slice to form sandwiches. Carefully dip each sandwich into the egg and milk mixture, ensuring both sides are well-coated but not overly saturated.
Preheat the Skillet: Heat the butter and oil in a large skillet over medium-high heat until hot and shimmering, which will help achieve a crispy exterior without sticking.
Cook the French Toast: Place the dipped sandwiches into the skillet. Cook each side for 2 to 3 minutes, or until both sides are golden brown and crispy. Adjust heat as necessary to prevent burning.
Serve: Remove the cooked stuffed French toast from the skillet and serve immediately. Top with maple syrup, regular syrup, whipped cream, fresh strawberries, or your favorite toppings.
Enjoy: Dive into this warm, creamy, and fruity breakfast treat and savor each bite.

Notes

Use thick slices of brioche or French bread to prevent the filling from leaking out during cooking.
Make sure the cream cheese is softened to room temperature for easier mixing.
If you prefer, substitute heavy whipping cream with half-and-half, though the filling may be less rich.
Be careful not to soak the bread too long in the egg mixture to avoid sogginess.
Cook on medium heat to ensure the inside is warmed through before the outside becomes too dark.