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Cream Cheese and Strawberry Stuffed French Toast

Two halves of golden-brown stuffed french toast filled with cream cheese and strawberries, dusted with powdered sugar.
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Make this decadent Cream Cheese and Strawberry Stuffed French Toast for an indulgent weekend brunch. It features a sweet, creamy filling tucked between thick slices of bread, cooked until golden brown.

Ingredients

Scale
  • 8 slices thick-cut brioche or challah bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, finely diced
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the finely diced strawberries. This is your cheesecake filling.
  2. Take four slices of bread. Spread an even layer of the cream cheese and strawberry filling onto one side of each slice, leaving a small border around the edges.
  3. Top each filled slice with a second slice of bread, pressing gently to seal the edges and form a sandwich. You now have four stuffed sandwiches.
  4. In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until well combined. This is your egg batter.
  5. Heat a large skillet or griddle over medium heat. Melt about half of the butter in the pan.
  6. Dip each stuffed sandwich into the egg batter, coating both sides quickly. Do not let the bread soak, as it will become soggy.
  7. Carefully place the battered sandwiches onto the hot skillet. Cook for 3 to 4 minutes per side, until the bread is golden brown and the filling is warm. Add more butter as needed between batches.
  8. Remove the stuffed French toast from the skillet and place it on a cutting board. Slice each piece in half diagonally.
  9. Dust generously with powdered sugar and serve immediately with warm maple syrup.

Notes

  • For the best texture, use thick bread like brioche or Texas toast. Thin bread may tear when you stuff it.
  • If you want to prepare this ahead of time, assemble the sandwiches the night before, wrap them tightly, and refrigerate. Add about 1-2 minutes extra cooking time per side if cooking straight from the fridge.
  • For an extra crispy exterior, lightly dredge the assembled sandwiches in a mixture of cinnamon and sugar before dipping them in the egg batter.

Nutrition

Find it online: https://tastetaught.com/stuffed-french-toast-recipe-cream-cheese-berry/