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Cream Cheese and Strawberry Stuffed French Toast

Two halves of decadent stuffed french toast filled with cream cheese and strawberries, dusted with powdered sugar.
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Make this decadent cream cheese and strawberry stuffed French toast for an indulgent weekend breakfast or brunch centerpiece. This recipe uses thick brioche bread filled with a sweet, creamy center and fresh berries.

Ingredients

Scale
  • 8 slices thick-cut brioche bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup fresh strawberries, thinly sliced
  • 2 large eggs
  • 1/2 cup milk
  • 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 egg yolk until the mixture is smooth and creamy. This is your cream cheese filling.
  2. Lay four slices of brioche bread on a clean surface. Spread an even layer of the cream cheese filling onto each of these four slices.
  3. Arrange the sliced strawberries evenly over the cream cheese filling on the four slices.
  4. Place the remaining four slices of brioche bread on top of the strawberry-covered slices to create four sandwiches. Gently press the edges together to seal the filling inside.
  5. In a shallow dish, whisk together the 2 large eggs, milk, cinnamon, and nutmeg until well combined. This is your egg batter.
  6. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
  7. Dip one stuffed sandwich into the egg batter, coating both sides quickly. Do not let the bread soak, as it will become soggy.
  8. Place the coated sandwich onto the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and the filling is warm. Add more butter to the skillet as needed between batches.
  9. Repeat the process with the remaining sandwiches.
  10. Slice the stuffed French toast in half diagonally. Dust generously with powdered sugar and serve immediately with maple syrup.

Notes

  • For make-ahead preparation, assemble the sandwiches and wrap them tightly in plastic wrap. Refrigerate for up to 24 hours. When ready to cook, let them sit at room temperature for 15 minutes before dipping in the batter and cooking.
  • Use challah or Texas toast if you cannot find thick-cut brioche bread.
  • For a blueberry variation, substitute the strawberries with 1 cup of fresh blueberries mixed into the cream cheese filling.

Nutrition

Find it online: https://hearthbite.com/stuffed-french-toast-cream-cheese-strawberry/