Cream Cheese Strawberry Stuffed French Toast Recipe
Delight in this decadent Cream Cheese Strawberry Stuffed French Toast recipe, featuring soft brioche bread filled with a luscious strawberry cream cheese mixture. Pan-fried to golden perfection and topped with powdered sugar, fresh strawberries, and maple syrup, this breakfast treat is perfect for a special morning or brunch gathering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 3/4 cup chopped fresh strawberries (small bite-sized pieces)
- 3 tablespoons granulated sugar (divided)
- 6 oz cream cheese (softened)
Batter
- 2 large eggs
- 1 cup milk
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Bread and Cooking
- 1 large brioche loaf
- 2 tablespoons salted butter (for frying)
Toppings
- Powdered sugar
- Maple syrup
- Fresh strawberries
Instructions
- Prepare Strawberries: Hull and chop the strawberries into small bite-sized pieces to ensure an even texture in the filling.
- Cook Strawberry Syrup: In a saucepan over medium heat, add half of the chopped strawberries and 1.5 tablespoons of sugar, stirring occasionally until the strawberries soften, release their juices, and the mixture thickens to a sticky syrup consistency. Remove from heat and let cool to room temperature.
- Make Cream Cheese Filling: In a large bowl, combine the softened cream cheese and cooled cooked strawberries. Use a rubber spatula to mash and mix until smooth and fully incorporated. Then, fold in the remaining fresh strawberries gently and set aside.
- Prepare Batter: In a wide, shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and remaining 1.5 tablespoons of sugar until well combined.
- Prepare Bread: Remove the very ends of the brioche loaf, then cut the loaf into 2-inch thick slices. Carefully cut a slit in the center of each slice, leaving about 1 cm on all sides and the bottom to create a pocket without cutting all the way through.
- Stuff Bread: Gently open each bread slice slit and fill with about 2 tablespoons of the strawberry cream cheese mixture, pressing it down into the pocket and sides. Wipe away any excess filling from the outside of the bread. Repeat for all slices.
- Heat Skillet and Melt Butter: Place a large skillet over medium heat and melt the butter until it is bubbly and hot.
- Soak Bread: Briefly dip each stuffed bread slice into the egg mixture, soaking each side for about 10-15 seconds until completely saturated and absorbed.
- Fry French Toast: Place soaked slices in the hot skillet without overcrowding. Fry for about 2 minutes on each side and about 30 seconds on each end, turning carefully until all sides are golden brown. Check frequently to prevent burning.
- Keep Warm: If needed, keep fried slices warm by placing them on a baking sheet in a 250°F oven while frying the remaining pieces.
- Serve: Arrange the French toast on plates and top generously with powdered sugar, fresh strawberries, and drizzle with maple syrup. Serve immediately while warm for best taste.
Notes
- Use brioche bread for the best texture and flavor; other soft breads may not hold the filling as well.
- You can prepare the strawberry cream cheese filling a few hours ahead and refrigerate.
- Ensure the skillet is hot enough before frying to get a nicely browned crust without soggy bread.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- If the filling oozes out during frying, wipe off and reshape the bread pocket before flipping.
