Cream Cheese Stuffed French Toast (Printer-friendly)

Brioche sandwiches filled with tangy cream cheese, pan-fried and drizzled with warm strawberry syrup.

# What You Need:

→ 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
05 - 3 large eggs
06 - 2/3 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

# How to Make It:

01 - In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy with no lumps remaining.
02 - Spread an even layer of the cream cheese filling on 4 slices of bread. Top each with a second slice to form 4 filled sandwiches. Press gently to adhere.
03 - In a shallow dish, whisk together the eggs, whole milk, ground cinnamon, vanilla extract, granulated sugar, and salt until fully combined and smooth.
04 - Combine the sliced strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries release their juices and the mixture thickens into a syrupy sauce. Mash lightly with a fork, then 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 3–4 minutes per side until golden brown and cooked through. Add more butter between batches as needed.
06 - Slice each stuffed French toast in half on the diagonal. Arrange on plates and spoon the warm strawberry drizzle generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The cream cheese filling turns ordinary French toast into something that feels illegally indulgent for a weekday breakfast.
  • The strawberry drizzle comes together in minutes and tastes far more impressive than any store bought syrup ever could.
  • It sounds fancy enough for a holiday brunch but comes together in about half an hour with zero special skills required.
02 -
  • Day old bread absorbs the custard more evenly and holds together far better than fresh, soft slices that fall apart on contact.
  • Dip the sandwiches quickly, not slowly, because lingering in the custard turns the bread to mush before it ever hits the pan.
  • The strawberry drizzle will thicken as it cools slightly, so pull it off the heat when it still looks a touch looser than you want.
03 -
  • Let the cream cheese sit out overnight if your kitchen is cool, because there is no shortcut to truly softened cream cheese that spreads without tearing.
  • Add a tiny splash of orange zest to the strawberry sauce for a flavor that surprises people in the best possible way.

Return