Cream Cheese Stuffed French Toast (Print version)

Brioche sandwiches stuffed with tangy cream cheese, pan-fried and finished with a warm strawberry drizzle.

# What goes in:

→ Cream Cheese Filling

01 - 4 oz cream cheese, softened to room temperature
02 - 2 tbsp powdered sugar
03 - 1 tsp vanilla extract

→ French Toast

04 - 8 slices brioche or thick-cut white bread, preferably day-old
05 - 3 large eggs
06 - ⅔ cup whole milk
07 - 1 tsp ground cinnamon
08 - 1 tsp vanilla extract
09 - 2 tbsp granulated sugar
10 - Pinch of salt
11 - Butter, for frying

→ Strawberry Drizzle

12 - 1½ cups fresh strawberries, hulled and sliced
13 - 2 tbsp granulated sugar
14 - 1 tbsp fresh lemon juice

# Cooking steps:

01 - In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy with no lumps remaining.
02 - Divide the cream cheese filling evenly among 4 slices of bread, spreading it to the edges. Top each with a second slice of bread to form 4 filled sandwiches.
03 - In a shallow dish, whisk together the eggs, whole milk, ground cinnamon, vanilla extract, granulated sugar, and salt until fully incorporated.
04 - In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the strawberries release their juices and the mixture reduces to a syrupy consistency. Lightly mash with a fork, remove from heat, and set aside.
05 - Heat a large skillet or griddle over medium heat and add a generous pat of butter. Dip each sandwich into the egg custard, coating both sides thoroughly. Place in the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through. Add more butter between batches as needed.
06 - Slice each stuffed French toast in half diagonally, arrange on plates, and spoon the warm strawberry drizzle generously over the top. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The cream cheese filling makes it feel like dessert for breakfast, but honestly nobody is counting at that hour anyway.
  • The strawberry drizzle comes together in minutes with fresh fruit and tastes far better than anything from a bottle.
02 -
  • If the bread is too fresh it will fall apart during soaking, so toast it lightly or use day old slices.
  • Do not rush the skillet heat because medium is the sweet spot where the outside crisps before the inside gets soggy.
03 -
  • Spread the cream cheese all the way to the edges of the bread so every bite has filling, not just the center.
  • Let the strawberry sauce cool for two minutes before spooning it on because it thickens as it sits and clings better.

Return