Strawberry Cheesecake Stuffed French Toast
This Strawberry Cheesecake Stuffed French Toast turns a standard breakfast into a decadent, dessert-inspired meal. By sandwiching a sweetened cream cheese filling between thick slices of bread, you create a rich, creamy center that perfectly complements the tartness of fresh strawberries and the sweetness of maple syrup.
Ingredients
For the Cheesecake Filling:
- 8 oz Cream cheese, softened
- 1/4 cup Powdered sugar
- 1/2 tsp Vanilla extract
- 1/2 cup Fresh strawberries, finely diced
For the French Toast:
- 6-8 slices Thick-cut brioche or sourdough bread
- 3 large Eggs
- 1/2 cup Whole milk
- 1 tsp Ground cinnamon
- 2 tbsp Unsalted butter (for the griddle)
For Garnish:
- Fresh strawberries, halved
- Maple syrup
- Dusting of powdered sugar
Preparation Method
1
Whip the Filling
Smooth and sweet
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Gently fold in the finely diced strawberries.
2
Stuff the Bread
Create the sandwich
Spread a generous layer of the cheesecake mixture onto one slice of bread and top with another to create a sandwich. Repeat for all slices.
3
Prepare the Custard
Whisk thoroughly
In a shallow dish, whisk together the eggs, milk, and cinnamon.
4
Dip and Sear
Golden brown
Melt butter in a skillet over medium heat. Quickly dip each side of the stuffed sandwiches into the egg mixture (do not over-soak) and place in the skillet. Grill for 3–4 minutes per side until the bread is golden and the filling is warm.
5
Plate and Serve
The final touch
Stack the French toast slices and top with halved fresh strawberries. Drizzle with maple syrup and finish with a light dusting of powdered sugar.
Chef’s Tip: To prevent the filling from leaking out during cooking, leave a small 1/2-inch border of plain bread around the edges when spreading the cream cheese. The pressure from the skillet will help “seal” the sandwich.
