Description
This decadent stuffed French toast is filled with sweet, creamy cheesecake filling and fresh strawberries, then pan-fried to golden perfection. It’s perfect for a special breakfast, brunch, or even dessert!
Ingredients
Units
Scale
For the French Toast:
- 4 thick slices of brioche or challah bread (Texas toast works too)
- 2 large eggs
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp sugar
- 1 tbsp butter (for cooking)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup fresh strawberries, diced
For Toppings (Optional but Delicious!):
- Powdered sugar (for dusting)
- Whipped cream
- Maple syrup or strawberry syrup
- Extra fresh strawberries
Instructions
1. Make the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in diced strawberries and set aside.
2. Prepare the French Toast Batter:
- In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and sugar until well combined.
3. Assemble the Stuffed French Toast:
- Spread 2 tbsp of cheesecake filling onto one side of a bread slice.
- Place another slice on top to make a sandwich. Press gently to seal the edges.
- Repeat for remaining slices.
4. Cook the French Toast:
- Heat butter in a skillet or griddle over medium heat.
- Dip each stuffed sandwich into the egg mixture, coating both sides evenly.
- Cook for 3-4 minutes per side until golden brown and crisp.
5. Serve & Enjoy:
- Dust with powdered sugar and top with fresh strawberries, whipped cream, and syrup.
- Serve warm and enjoy the gooey cheesecake filling!
Notes
- Want it extra crispy? Use crushed cornflakes or graham cracker crumbs as a coating before cooking.
- Make it ahead: Assemble the stuffed bread the night before and store in the fridge. Just dip and cook in the morning!
- Swap it up! Try this with blueberries, raspberries, or Nutella for a fun variation.