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Strawberry Cheesecake Stuffed French Toast

Thick slices of brioche stuffed with a rich, sweet cream cheese filling and fresh strawberries, pan-fried to golden perfection. A decadent, dessert-like breakfast perfect for weekends and holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz full-fat cream cheese softened to room temperature
  • 1/4 cup powdered sugar plus more for dusting
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh strawberries hulled and thinly sliced
French Toast
  • 8 slices Brioche or Texas Toast thick-cut, day-old preferred
  • 4 large eggs
  • 3/4 cup whole milk or half-and-half
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter for frying, add more as needed
  • 1/2 cup maple syrup warm, for serving

Equipment

  • Large Non-stick Skillet or Griddle
  • Hand Mixer
  • Shallow Whisking Dish

Method
 

  1. In a medium bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract together until smooth and fluffy. Set aside.
  2. Lay out the 8 slices of bread. Spread about 2 tablespoons of the cream cheese mixture evenly onto 4 of the slices, leaving a 1/4-inch border around the edges.
  3. Arrange the thinly sliced strawberries over the cream cheese layer.
  4. Top with the remaining 4 slices of bread and press down gently to seal the sandwiches.
  5. In a wide, shallow dish, whisk together the eggs, milk, cinnamon, remaining 1 teaspoon of vanilla extract, and salt until fully combined.
  6. Melt 1 tablespoon of butter in a large skillet over medium-low heat.
  7. Carefully dip one stuffed sandwich into the egg mixture, letting it soak for about 5-10 seconds per side. Let any excess drip off.
  8. Place the soaked sandwich into the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Ensure the center is warm.
  9. Repeat with remaining sandwiches, adding more butter to the pan as needed and wiping the pan clean between batches if butter begins to burn.
  10. Slice diagonally, dust with powdered sugar, top with extra berries, and serve immediately with warm maple syrup.

Notes

To keep batches warm while cooking, place finished toast on a baking sheet in a 200°F (90°C) oven.